Later in the year, Redefine Meat hosted simultaneous events at leading European restaurants to unveil its plant-based 3D printed steak. The company’s New Meat range includes plant-based beef and lamb flank cut, as well as premium burgers, sausages and lamb kebabs.
The products can now be found in top-end restaurants across the UK, Germany and the Netherlands, where many Michelin-star chefs have praised the quality.
” I was so impressed by the texture of the meat. It was the first time I tried it. I can remember closing my eyes and feeling the meat’s texture and structure. This is a gamechanger for me as we now have the option to offer a new variety of high-quality meat that’s made with plant-based ingredients to our customers. My head is still spinning from the potential this meat offers for our menu ,” Michelin-starred Dutch chef and TV personality Ron Blaauw.
Eshchar Ben Shitrit, CEO of Redefine Meat, told FoodNavigator that the decision to launch at high-end restaurants was strategic. This is how the company hopes to showcase what was previously considered impossible: the creation of plant-based whole cut meats with a texture and taste that are similar to animal-based meats.
The London event was held at Mr White’s in Leicester Square. It was attended by chefs, retail buyers, investors, and selected media. This year’s agenda includes a retail launch and expansion into new markets.
“We’ve achieved a level of superiority in taste and texture that surprised even some of the most recognized chefs in the world, and our unique technological capabilities enable us to replace every part of the cow for the first time. We will continue our close collaborations with top-tier chefs and accelerate our product rollout over the next months, starting with Europe and moving on to the USA and Asia. Then we’ll launch in multiple distribution channels next year Ben Shitrit. The menu was created by White and featured classic dishes such as Redefine beef mince Bolognese and Redefine pork sausage Imam Bayaldi, with Greek yogurt and coriander.
All eyes were, however, on the whole cut menu options. Redefine beef cut au poivre with raisin sec, and a port reduction. Redefine beef with a Lyonnaise and Maderia reduction. Redefine lamb also cut la Dijonnaise, Dijon mustard, chives, and an onion juice.
We asked Redefine’s first British chef to be awarded three Michelin stars to tell us what Redefine’s plant-based 3D-printed steaks taste like.
Marco Pierre White’s verdict: ‘Wow’
“It’s just extraordinary. It was the first time I had ever used it. I thought, “Wow ‘,”,” he recalled.
White created the menu for the launch party and decided to prepare Redefine’s New Meat using two methods. “I first cook it in the sous vide bags so that the heat gets into it gently. Next, I remove it from the bag and let it cool. Then, I dry it, season it, and then I cook it on a blancher. It is plant-based so there is only one way to serve it. Therefore, I cook it at 64 degrees Celsius to start it then I put the caramelisation onto it afterwards.”
While White noted that there are some distinctions between how he can treat Redefine’s plant-based meat alternative and animal meat, he said that the techniques he opted for are nevertheless common approaches to cooking beef and lamb. “Chefs cook fillet steaks using sous vide bags. Sous vide bags are used to cook racks of lamb, which is what a lot of the Michelin-starred restaurants do. So all I’ve done is taken from the world that I came from.”
Sampling White’s menu, the signposting for what Redefine’s New Meat was expected to deliver was clear. Red wine reductions were used to pair beef alternatives with lamb analogues. Peas and mint were served alongside. The diner was familiar with classic pairings. This was intentional. And, more importantly, would Redefine’s product be able to stand-up without such signalling?
White thinks it will. Redefine Meat’s technology has enabled them to overcome the biggest challenge facing the formulators who are trying to replicate the texture of whole meat cuts. White noted that Redefine Meat has created two distinct textures for its lamb- and beef-cuts. ” The lamb is more tender than the beef. .”
White maintained that the classic flavour combinations and cooking styles reflect White’s personal preferences and background, rather than the product’s performance. ” I’m a classicist so I love classic combinations. Red wine and shallots are my favorite. I prefer steak a Lyonnaise or, as we call it in England, steak with onions. It works deliciously well… I believe we live in a world of refinement and not invention when it comes to combinations.”
Redefine Meat, however, is ‘an invention’, the chef continued. ” We live in a world that values refinement and not invention, but actually [Ben-Shitrit], has invented something. He’s constantly improving it. He asked me what, if I had to make any changes, would I do…”
What improvements would White recommend? He was reluctant to give details, stating that it was confidential feedback. He was positive about Redefine’s New Meat range and the technological achievements that underpin it.
The company’s 3D printing technology addresses another issue plant-based formulators must address when creating whole cuts: fat distribution.
The way fat is distributed in the cut gives food and drink products specific sensory characteristics. Fats play a variety of functions, including texturizers and lubricants, as well as aroma carriers. However, animal- and plant-based fats react differently to being cooked with different melting points. Coconut oil is the exception. Plant oils are liquid at room temperature.
White said that he didn’t find this an issue when using Redefine’s New Meat products. ” I can add a bit of olive oil to the pouch with the lamb. Yes. A little bit of rosemary, a little bit thyme… Don’t forget to put the bag in the oven. What I’m doing is reheating it to 64 degree Celsius. Then I caramelize it with the blancher. He explained that I now have my lamb scented with rosemary ,”.
“The more you work with something, the more you understand something and start to see the cleverness and the beauty of it,” he told us. I think it’s very clever. And I think it’s delicious.”
Bringing plant-based analogues to fine din