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Redefine Meat’s 3D-printed plant-based Flank Steaks to be offered at five restaurants in London

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2 min read
AUTHOR: Fiona Holland
plant-based steak on a plate with garnish

Redefine Meat has announced its 3D-printed plant-based Flank Steak will now be available in six popular London restaurants.

The Beef or Lamb Flank will feature on the menus of German Gymnasium, Chotto Matte, Gillray’s Steakhouse & Bar and Mr. White’s.

The meat alternatives will be used in a range of cuisines from classic steak dishes to Japanese-Peruvian fusion meals and French vegan fine-dining.

The Israeli company’s New Meat products are 3D-printed from a mixture of plant-based ingredients like pea protein, soy, beetroot, coconut fat, natural colours and flavourings.

Eshchar Ben-Shitrit, CEO and Co-Founder of Redefine Meat, said: “We are delighted to partner with these prestigious restaurants and bring New-Meat to their discerning clientele.

As we continue our expansion in Europe, we are looking forward to increasing the availability of New-Meat to more chefs and restaurateurs and help them meet the high demand from meat-lovers, flexitarians, vegetarians and vegans.”

Redefine Meat’s products already appeared across the UK earlier this year in restaurants belonging to celebrity chef Marco Pierre White.

In March 2022, London’s renowned department store Selfridges also struck a deal with Redefine Meat to serve its New-Meat products in its restaurants: Harry Gordon’s Bar & Kitchen and The Brass Rail Restaurant for a limited period.

The company’s products can also be found in over 200 hotels and restaurants in Israel as well as in Berlin and Amsterdam.

Its full New Meat range includes the Redefine Beef Flank, Redefine Lamb Flank, Redefine Burger, Redefine Beef Mince, Redefine Sausage, and Redefine Lamb Kebab.

Curious about what new ingredients are helping manufacturers meet the growing consumer demand for plant-based foods? Learn more on the topic with Serpil Tascioglu, Director, Global Foods Innovation and Strategy, Unilever (The Netherlands) at the upcoming Sustainable Food Forum


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