“Chef Marco Pierre White—known as the first British chef to be awarded three Michelin stars—just added whole-cut vegan lamb and beef to the menu of his 22 steakhouses in the United Kingdom. Made by Israeli company Redefine Meat, the vegan meat (dubbed “New-Meat”) is made using a range of proprietary and patented technologies to recreate all of the complex sensory elements of whole-cut lamb and beef flanks from plant-based ingredients.
“When I first tasted Redefine Meat, I was mind-blown,” White said in a statement. “The world needs to eat less meat, but the reality is that until now plant-based meat products have fallen way short in terms of the quality and versatility required for our menus. Redefine Meat’s New-Meat products are pure genius, giving you all the sustainability and health benefits of plant-based, without the compromise on taste and texture.”
In 1994 at age 32, White became the youngest chef at the time to get three MIchelin stars. He is also known for making Gordon Ramsay cry during an apprenticeship. Now, the pioneering chef is looking toward the future of food and sees the urgent need for viable plant-based substitutes to environmentally damaging animal products. “It’s the most clever thing I’ve seen in my 45 years of being in the kitchen,” White said in a video about Redfine’s vegan meat, adding, “I think it’s going to revolutionize our world.”
Whole-cut vegan meat impresses Michelin-starred chefs
Founded in 2019, Redefine Meat uses a revolutionary 3D technology that maps 70 sensorial parameters to create a cut of vegan meat that mimics the taste, texture, and juiciness of a whole-cut animal meat. The company offers a full line of vegan meats which, in addition to the whole-cuts, includes culinary-grade ground beef, sausages, premium burgers, and lamb kebabs which has already been served at approximately 150 restaurants across Israel. It raised $29 million in February to bring its revolutionary vegan meats to a wider market.
In addition to White, other notable European chefs have added Redefine Lamb and Redefine Beef to their menus, including Michelin starred Dutch chef and TV personality Ron Blaauw; Joachim Gerner (who is the Head Chef at two-Michelin star Restaurant FACIL in Berlin); and Renowned Israeli chef Shahaf Shabtay—representing the first time that whole-cut vegan meat has been so widely available.
Blaauw—who operates several locations of Ronbar Gastropub in the Netherlands—was impressed by how similar the vegan meat was to traditional meat cuts. “Honestly, I was so surprised by the texture and structure of the meat. The first time I tried it, I remember closing my eyes and appreciating the chewiness and mouthfeel like I would a great cut of meat,” he said in a statement. “For me this is a gamechanger, as we can now serve another variety of high-quality meat to our customers that just happens to be made from plant-based ingredients. Even now my head is still spinning with the possibilities this meat creates for our menu.”
View the whole story here: https://vegnews.com/2021/11/chef-marco-pierre-vegan-lamb