Israeli food-tech pioneer Redefine Meat has launched what was previously considered “technologically impossible” for plant-based meat – whole cuts of 3D-printed vegetable meat that “bleed” like traditional beef and lamb cuts.

FoodIngredientsFirst attended an exclusive press event yesterday showcasing the products in new culinary applications, held at the Ron Gastrobar in Amsterdam, the Netherlands.

The event was hosted simultaneously in London, Berlin and Tel Aviv. Initially available within selec restaurants in the UK, Germany, the Netherlands and Israel, this marks the first time that high-end restaurants will offer plant-based whole cuts as part of their menus.

“Over the past few weeks at COP26, we’ve seen world leaders commit to landmark goals such as the elimination of all deforestation by 2030, which requires a significant reduction in global meat consumption,” remarks Eshchar Ben-Shitrit, CEO and co-founder of Redefine Meat.

“By continuing our close collaboration with the top-tier culinary world, we will accelerate our product rollout in the coming months – beginning with Europe and followed by the US and Asia – and launch within multiple distribution channels next year.”

Carving up 3D-printed plant-based New-Meat. (Credit: Redefine Meat)Carving up prime plant cuts
Redefine Meat’s 3D-printed plant-based products are made using a range of proprietary and patented technologies, including Meat Matrix Additive Manufacturing. The company partnered with Swiss flavor giant Givaudan in 2020 to further its taste strategy.

Working closely with global meat experts to understand the complexity of animal muscle structure and crack the “holy grail of the alternative meat industry,” Redefine Meat offers products with an extremely juicy, yet firm meaty bite.

Preserving all the culinary aspects of meat, the range of New-Meat products include beef and lamb cuts, as well as premium-quality burgers, sausages, lamb kebabs and ground beef – giving chefs unparalleled culinary versatility to incorporate plant-based meat into their menus.

At the tasting event held in Ron Gastrobar, in Amsterdam, New-Meat was served up in the form of whole cut “lamb” wellington with slow cooked red cabbage; “lamb” navarin with lentils, butter chicken sauce and papadum; and whole cut “steak” with smoked mash potatoes, Dutch onions and old Beemster cheese foam; and Chinese dimsum.

Attendees were also encouraged to sample droplets of Redefine Meat’s “blood” ingredient, identically deep red in color with notes of iron. The key ingredients in this plant-based formulation remain undisclosed.

“Honestly, I was so surprised by the texture and structure of the meat. The first time I tried it, I remember closing my eyes and appreciating the chewiness and mouthfeel like I would a great cut of meat,” comments Michelin-starred Dutch chef, TV personality and owner of the Ron Gastrobar, Ron Blaauw.

“For me, this is a gamechanger, as we can now serve another variety of high-quality meat to our customers that just happens to be made from plant-based ingredients. Even now my head is still spinning with the possibilities this meat creates for our menu.”

Whole cut “steak” with smoked mash potatoes, Dutch onions and old Beemster cheese foam.Taking animals out of foodservice
Redefine Meat has received acclaim from other high-end and Michelin-star chefs, including British chef Marco Pierre White, Berlin’s head chef of the two-Michelin starred FACIL Restaurant Joachim Gerner and Israel’s chef Shahaf Shabtay.

“The world needs to eat less meat, but the reality is that until now plant-based meat products have fallen way short in terms of the quality and versatility required for our menus,” stresses chef White, who is the youngest chef to be awarded three Michelin stars.

The New-Meat selecion has already been adopted by close to 150 restaurants in Israel, Redefine Meat highlights.

“My cuisine is truly global, inspired by my favourite influences from kitchens across Asia, Europe and Latin America. Redefine Meat has created an ingredient that allows me to unleash full creativity and create dream menus whatever the cuisine,” remarks chef Shabtay.

“As a chef, the ability to cook for every type of diner – vegetarian, vegan, kosher and more – without barriers or compromise, using a variety of techniques including roasting, grilling and slow cooking, is quite simply incredible.”

Chef Gerner adds: “While we’ve seen the quality of plant-based meat products increase in recent years, this by far comes the closest to animal meat. I see huge potential for these products with meat lovers.”

Earlier this year, Redefine Meat completed a US$29 million series A funding round led by Happiness Capital and Hanaco Ventures.

“Redefine Meat has its eyes set on the real problem – not meat, but the way it’s produced. We have a genuine solution that today, not in 2030, preserves all the culinary aspects of meat we know and love, but eliminates cattle as a means of production.”