Whole cuts join the plant meat universe
A friend once called us “the Salvador Dali of meats” because of how surreal our plant meats are. I mean, how could we not agree with that dope description? Our egos would never allow for that. Indeed, we are a squad of gourmet aficionados, lovers of all things fine, hedonists with science degrees, protein-curious chefs who like to paint, comedians mad serious about social justice, philosophers dripping with idealism in a world oozing pessimism, or perhaps we could be called protein-poets, trying to write a fresh verse in a weird-ass food system, that just doesn't f*ing function.
And like most people, we like burgers, but we like whole cuts as well. So we took plants into our own hands and decided to crack the texture of steaks, and create a line of plant meats, that take the "special occasion" out of "prime" and bring fine culinary pleasures into every kitchen. It wasn’t easy. It’s still not perfect. But it is surreal, as one person says.