The Redefine Meat Flank Steak is the brand's latest plant-based meat innovation crafted with flavor and versatility at its core to work well for a variety of applications. The product features a rich, juicy composition with a bite that's closer than ever to a real steak and is ready to be prepared within a number of recipes. The plant-based steak is thus suited for use in tacos, as a meat-free steak frites, in stir-fries and more to accommodate use in almost any application where whole cuts of meat are traditionally used.
VP EMEA Simon Own commented on the Redefine Meat Flank Steak saying, "Our new Redefine Flank Steak sets a new benchmark in plant-based steak. Evolved through years of refinement and chef feedback, it delivers a rich, juicy, meat-like experience so convincing that most people won’t believe it isn’t beef. Given the overwhelmingly positive feedback we’ve received so far from our chef and retail partners, we believe we’ve created something genuinely different that will bring more chefs and consumers to the New-Meat era."
Versatile Meat-Free Flank Steaks
The Redefine Meat Flank Steak Has a Full-Bodied Flavor and Bite
Trend Themes
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Chef-grade Plant-based Cuts — Higher-quality, restaurant-ready plant-based steaks are narrowing the sensory gap with animal meat and enabling whole-cut experiences previously exclusive to beef.
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Versatile Whole-cut Alternatives — This shift toward multipurpose, whole-cut meat analogs supports a single product being used across tacos, stir-fries and steakhouse applications.
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Sensory-first Meat Analogs — By prioritizing bite, juiciness and rich umami profiles, new formulations are designed to convince skeptical consumers and chefs of equivalence to real steak.
Industry Implications
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Foodservice and Restaurants — Menu offerings are expanding to include meat-free flank steaks that replicate steakhouse textures and broaden options for plant-forward diners.
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Retail Grocery and Supermarkets — Shelf placements and merchandising are adapting as convincing whole-cut plant-based products demand premium positioning alongside conventional steaks.
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Food Manufacturing and Ingredients — Ingredient suppliers and co-manufacturers face demand for new texturizers, binders and flavor systems tailored to recreate whole-muscle meat characteristics.