{"id":72226,"date":"2021-03-12T15:22:32","date_gmt":"2021-03-12T14:22:32","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=72226"},"modified":"2021-03-17T08:54:59","modified_gmt":"2021-03-17T07:54:59","slug":"juicy-marbles-plant-based-filet-mignon-steaks-on-the-market","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/juicy-marbles-plant-based-filet-mignon-steaks-on-the-market\/","title":{"rendered":"Juicy Marbles | Plant-based Filet Mignon steaks on the market"},"content":{"rendered":"

Juicy Marbles from\u00a0<\/span>Ljubljana, Slovenia\u00a0<\/span>makes history with the first marbled steaks made from plants<\/span>.<\/span>\u00a0With a patent pending on the nam<\/span>e<\/span>, Meat-o-matic\u00a0Reverse Grinder\u2122 9000<\/span>.<\/span>\u00a0<\/span>The founders of Juicy Marbles\u00a0<\/span>have been able to mimic the muscle texture and marbling of meat by aligning and layering\u00a0fibers\u00a0from the bottom up with all-natural ingredients.<\/span>\u00a0<\/span><\/p>\n

Did you see the images<\/span><\/i>\u00a0of this Filet Mignon<\/span><\/i>? It looks like a real Filet\u00a0Mignon,\u00a0we hope it will be available in the supermarkets in the Netherlands soon<\/span><\/i>.<\/span><\/i>\u00a0We would love to taste it!<\/span><\/i>\u00a0If it\u2019s really the first plant-based Filet Mignon<\/span><\/i>? We r<\/span><\/i>ecently also wrote about a\u00a0<\/span><\/i>plant-based version made of wagyu meat<\/span><\/i><\/a>, called \u2018Waygu\u2019. This product by the Canadian company Top Tier Foods (TTF) is making a limited debut in the US with hopes of rolling out at 4,000 sushi locations nationwide.<\/span><\/i>\u00a0<\/span><\/p>\n

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The plant-based Filet Mignon by Juicy Marbles<\/span><\/b>\u00a0<\/span><\/b>\u00a0<\/span><\/b>\u00a0<\/span><\/h3>\n

With no printing, GMOs or laboratory alterations,\u00a0<\/span>Juicy Marbles<\/span><\/a> co-founders <\/span>Tilen\u00a0Travnik<\/span><\/a>,\u00a0<\/span>Luka\u00a0Sincek<\/span><\/a>\u00a0and\u00a0<\/span>Maj Hrovat<\/span><\/a>, recent Y Combinator Cohorts, have created the first line of raw, plant-based steaks, starting with the most premium cut of them all, ultra-tender Filet Mignon.<\/span>\u00a0<\/span><\/p>\n

On their journey to create the best plant-based Filet Mignon, they wanted to rep<\/span>licate the feel and look of the meat and\u00a0<\/span>eventually<\/span>\u00a0they<\/span>\u00a0<\/span>were<\/span>\u00a0able to mimic the muscle texture and marbling of meat by aligning and layering\u00a0fibers\u00a0from the bottom up with all-natural ingredients.<\/span>\u00a0<\/span><\/p>\n

“The biggest challenge was getting the right\u00a0fiber\u00a0alignment and intramuscular fat structure – the marbling. The most expensive steaks in the world are known for their lush marbling.\u00a0 It takes a lot of energy and a rare breed of cow to attain that.\u00a0 With plant meat, we control it and, thus, over time, can scale up our steak production and bring down the price.\u00a0 Eventually, we’ll be able to make the most premium meats attainable for everyone,” explains Luka\u00a0Sincek.<\/span>\u00a0<\/span><\/p>\n

Below is an Instagram pos<\/span>t from their account, where you can clearly see how a beautiful crust develops while the inside remains tender!<\/span>\u00a0(The article continues below the post)<\/span>\u00a0<\/span><\/p>\n

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Een bericht gedeeld door Juicy Marbles (@juicymarbles)<\/a><\/p>\n<\/div>\n<\/blockquote>\n