The Offbeast whole-cut meat platform produces hybrid meat products containing 50% beef and 50% plant-based ingredients while maintaining a continuous muscle-like fibre structure. Developed using the company's proprietary Whole Cut Engineering process, the technology transforms ground beef and beef fat into aligned fibres connected by a plant-based binder that also functions as a meat extender. Unlike conventional hybrid burgers, the process creates whole-cut formats including beef strips, chunks and steaks. The production method is compatible with existing industrial meat-processing equipment and has already demonstrated manufacturing capacity of up to three metric tonnes per shift.
The technology was originally developed for plant-based steaks before being adapted to blended meat products. Offbeast says the process can also be applied to pork while maintaining protein content across finished products. Product tastings found that 16 of 20 participants rated the blended beef tips as indistinguishable from conventional meat, with texture receiving particularly strong feedback.
Image Credit: Offbeast
What Makes This Trend Stand Out
- Hybrid Whole-cut Proteins
- Blended animal and plant formulations are moving beyond burgers into steak-like formats, creating white space for premium products with lower animal inputs and familiar eating experiences.
- Industrial Meat Extenders
- Plant-based binders that preserve protein content and texture can reshape cost structures for processors facing commodity volatility, sustainability pressures and margin constraints.
- Texture-first Alternative Meat
- Continuous muscle-like fibre engineering signals a shift toward sensory parity, where convincing chew and structure become core differentiators in next-generation protein products.
Sectors Adopting This
- Meat Processing
- Compatibility with existing equipment gives processors a pathway to diversify product lines without major capital overhaul, supporting faster adoption of blended whole-cut formats.
- Food Technology
- Proprietary fibre-alignment and binding platforms create licensing potential for scalable hybrid meat systems across beef, pork and future protein categories.
- Foodservice
- Indistinguishable blended cuts offer restaurants and institutional kitchens a practical route to reduce meat usage while maintaining menu familiarity and consumer acceptance.
