Plant structure 70 % (water, soy protein concentrate, wheat protein isolate), sunflower oil, natural flavors, beetroot powder, thickener: carrageenan, emulsifier: methylcellulose, yeast extract, ferrous gluconate, vitamin B12. CONTAINS: SOY, WHEAT.
Allergens found in our steaks are soy and wheat. But maybe you’re one of those folks who got stuck with a WTF? kind of allergy that leaves waiters scratching their heads. In that case, we feel your pain (seriously, allergies suck), and you’d better check our full list of ingredients.
Yes, our wheat proteins contain gluten. But we’re working really, super hard on a gluten-free version. In fact, our team is so devoted, they’ve embraced Amazon’s bathroom policy. (Just kidding, geez!)
All our ingredients are Non-GMO. We’re hoping to get our fancy certificate soon. Once our intern, Riccardo, finishes the paperwork he started in February of 2020.
I can’t imagine a cooler phrase to use at parties than “Yeah, I’m certifiably Kosher.” But, unfortunately, we can’t use that phrase, because we are not kosher (yet).
If you store steaks in the fridge, they will expire within 21 days after thawing. Use them within 3 days after opening.
We pack our products with dry ice. After we process your order, it will ship the following Monday and arrive 1-3 days later. We only ship at the beginning of the week to prevent weekend delays and guarantee maximum freshness :)
If your steaks arrive frozen, you can immediately put them in the freezer.
If they arrive thawed, we recommend not refreezing them because it affects flavor and texture. It’s not a dealbreaker, per se, but it could rob you of the signature Juicy Marbles experience. That is, the experience of entering a parallel dimension in which gravity is replaced by tender mouthfeel, the ground you walk on is one of crispy, fatty crust, and the air you breathe is a psychedelic perfume of your fondest childhood memories.
Keep frozen at 0°F. Thaw in the refrigerator. Keep refrigerated and use within 3 days of opening. Do not refreeze. Cook to an internal temperature of 165°F. And always…I repeat…always whisper something nice (or naughty) to your steak before eating it.
There are a million ways to make your Marbles. Click to see our recipes or operating manual for inspiration. However, if you think you’re gonna f*ck it all up, here’s the fool-proof method.
Basic prep: If the meat is frozen, let it thaw before cooking. Using a sharp knife, cut the meat into strips or chunks (unless you’re cooking the whole steak). Salt and pepper lightly. Heat some oil in a pan over medium heat. Then cook until you achieve a golden brown crust on all sides, or about 4 minutes on each side for a 2-3cm thick steak.
Always cook to an internal temperature of 165°F. And be sure not to overcook the meat. The Interior may be red or pink when fully cooked, but this is a-okay, as it will have the texture of a perfect, medium-rare steak. Bon appetite!