“Intramuscular” fat structure is akin to prime grade cuts. Marbling keeps the meat moist during cooking, ensuing in a juicy steak full of beefy, deeply pertrubing flavors and aromas.
Tender, meaty & juicy insides.
The experience is real fine. The texture is firm, while the linear fibre placement results in juicy chunks tearing away softly. It’s succulent, luscious, and outrageous.
The art of the crust.
Unlike beef, plant-meat enables rapid crust development resulting in a signature, royal crisp with gentle sweet undertones. The center remains soft, like a lush medium rare steak.
Versatile & easy to use.
You know how you can ruin a beef steak if you overcook it for just a little? Well, that is close to impossible with plant meats. How? I guess it’s a whole different animal. Now, I know this is a bad joke, but since I don't actually know the answer, jokes are all I have right now.
“By far the best plant-based meat substitute I have EVER tasted! Unf***ing believable!!! Please excuse my swearing but that was SENSATIONAL!!!”
— Aaron Bryans, Owner of Plant Hustler
“My now vegan, long-time flexitarian steak-loving partner said it exceeded all expectations. It was so good. It was so, so good! The texture and taste and juiciness and flavor….this is so groundbreaking!!”
— Elysabeth Alfano, Host of Plant-Based Business Hour
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