MailOnline tries the world’s first plant-based filet mignon steaks

MailOnline has tried the world’s first plant-based filet mignon steak and it’s incredibly close to reality.

Created by a Slovenian company called Juicy Marbles, the faux filet mignon contains fat based on sunflower oil and soy protein that mimics real meat.

Instead of using 3D printing or scaffolding, Juicy Marbles uses a patent pending machine to line up layers of protein “fiber” from bottom to top.

This results in a texture that mimics the fibers found in beef tissue, resulting in juicy pieces that “tear gently”.

However, the product has an attractive price worthy of a real filet mignon; Unless you buy in bulk, each 113g Juicy Marbles steak costs nearly £ 10 each.

Juicy Marbles says on its website: ‘The experience is exquisite. The consistency is firm, but velvety ‘

Juicy Marbles uses a machine called “Meat-o-Matic 9000”, which layers proteins into linear fibers, mimicking muscle structures.

FILLET MIGNON STEAK WITH MARBLE

ingredients:

  • Waterfall
  • They are proteins
  • Wheat proteins
  • Sunflower oil
  • Beetroot powder
  • salt
  • Yeast extract
  • Iron
  • Vitamin B12
  • Thickeners and emulsifiers

Nutrition (for 113 g of steak):

  • Energy: 193 kcal
  • Fat: 7.1 g
  • Carbohydrates: 2 g
  • Protein: 26 g

Juicy Marbles says on its website: ‘The experience is exquisite. The consistency is firm, but velvety. As the juicy pieces gently tear apart, reality can begin to be questioned. You can describe it as luscious, luscious or even outrageous. ‘

Filet mignon is a cut of meat taken from the smaller end of the cow tenderloin, the long, narrow, lean muscle located inside the loin.

Filet mignon is a fine cut because that particular piece of muscle doesn’t bear any weight, so it’s naturally soft and tender.

To replicate the luxurious texture of filet mignon, Juicy Marbles does not use 3D printing, nor grow it in the laboratory, unlike other current methods.

Instead, it uses a mysterious machine called “Meat-o-Matic 9000,” which layers proteins into linear fibers, mimicking muscle structures.

The primary ingredients of the fiber are water, soy protein, wheat protein, salt and beet powder, which does a good job of replicating the deep pink color of cow meat, without any blood runoff.

Juicy Marbles also used sunflower oil to replicate the marbling of a filet mignon steak, the texture of creamy white fat that makes the meat so juicy.

Juicy Marbles’ product also has a similar caloric intake to real filet mignon: 100 g equals about 170 kcal each.

The first thing that struck me after unpacking the plant-based fillet mignon was the texture: it’s flaccid and a little wet, just like beef.

Again, just like the real thing, it’s best to sprinkle Juicy Marbles filet mignon with salt before cooking.

Filet mignon is a cut of meat taken from the smaller end of the cow tenderloin, the long, narrow, lean muscle located inside the loin

Filet mignon is a cut of meat taken from the smaller end of the cow tenderloin, the long, narrow, lean muscle located inside the loin

Filet mignon is a cut of meat taken from the smaller end of the cow tenderloin, the long, narrow, lean muscle located inside the loin

A four-pack of plant-based fillet mignon steaks comes in a shrink wrap and could easily be mistaken for beef based on appearance alone

A four-pack of plant-based fillet mignon steaks comes in a shrink wrap and could easily be mistaken for beef based on appearance alone

A four-pack of plant-based fillet mignon steaks comes in a shrink wrap and could easily be mistaken for beef based on appearance alone

EATING MEAT AND DAIRY IS BAD FOR THE PLANET, SAY SCIENTISTS

Eating meat and dairy at the current rate of consumption is accelerating global warming, scientists say.

Cows, pigs and other farm animals release huge amounts of methane into the atmosphere. Methane is about 25 times more effective than carbon dioxide at trapping heat.

Raising livestock also means converting forests to agricultural land, which means that CO2-absorbing trees are cut down, further fueling global warming. More trees are being cut down to convert the land to cultivation, as about a third of all grain produced in the world is used to feed animals raised for human consumption.

In addition, nitrogen fertilizer used on crops adds to nitrous oxide emissions. Nitrous oxide is about 300 times more effective at trapping heat in the atmosphere.

I pan-fried four steaks in lightly steaming hot oil so the outside quickly got a nice brown crust.

Cooking the plant-based steaks took only a few minutes per side. I served them with a very simple accompaniment – chips, peas and tomato sauce – which probably didn’t do the product justice.

In fact, my fries were slightly undercooked as I was so desperate to eat my meal and try the steaks.

Easily the best thing about Juicy Marbles steak was the texture – the way individual fibers peeled off easily was remarkably similar to beef fibers.

The rows of sunflower oil fat are also arranged so that the inside stays moist and gives the steak a rich, succulent mouthfeel.

Tastefully, there is a very subtle telltale hint of soy in the meat, as you’d expect, but the crunchy, seared crust on the outside is very deep and meaty.

At the table, I don’t think many would be able to say that this “steak” is animal-free, especially if you cover it with a generous red wine jus or a peppercorn sauce.

Unfortunately, the plant-based filet mignon doesn’t come cheap – a pack of four 113g steaks including shipping costs € 45, or £ 38.50.

Shoppers can choose to save money if they buy in bulk – four packs of four (so 16 steaks in total) cost € 96 (£ 82) including shipping.

It works out at just over £ 5 per steak, which is about the price you’d pay for a decent beef steak in the supermarket.

I served Juicy Marbles steaks with a simple accompaniment: chips, peas and a tomato dressing

I served Juicy Marbles steaks with a simple accompaniment: chips, peas and a tomato dressing

I served Juicy Marbles steaks with a simple accompaniment: chips, peas and a tomato dressing

Easily the best thing about Juicy Marbles steak was the texture - the mock meat falls apart

Easily the best thing about Juicy Marbles steak was the texture - the mock meat falls apart

Easily the best thing about Juicy Marbles steak was the texture – the mock meat falls apart

Is it worth it? I would say almost. If you’re planning a dinner party, vegan or vegetarian friends will be really excited to try this product, especially if they ate meat and still have occasional cravings.

Alternatively, feed all your carnivorous friends, listen to them moan about how it’s the best piece of meat they’ve ever tasted, and then shock them by telling them it’s vegan.

I’m not vegan or vegetarian, but I believe in a future where animal meat has been replaced with ethical, eco-friendly, plant-based and lab-grown options.

Juicy Marbles is clearly pushing the boundaries with its product, which could be the key to convincing meat addicts to cut back on their intake.

Even though meat consumption at the current consumption rate has been linked to global warming, the UK government has no plans to tell people to cut back.

Earlier this month, Environment Secretary George Eustice said the government will not force the public to stop eating meat for environmental reasons, as humans are “ultimately omnivores.”

HUMAN CELLS TAKE LESS PROTEIN FROM VEGETABLE MEAT, SAYS A STUDY

Protein-rich plants, such as soybeans, are common ingredients in vegan burgers and sausages.

But a new study shows that the proteins in these plant-based substitutes are not as accessible to human cells as those from meat.

The study authors, at Ohio State University, say this knowledge could eventually be used to develop healthier products.

To mimic the look and feel of beef, chicken, and other meats, the plants are dehydrated into powder and mixed with seasonings.

Then, the blends are typically heated, moistened and processed through an extruder.

These products are often considered healthier than animal meats because the plants used to make them are high in protein and low in unwanted fats.

However, laboratory tests have shown that the proteins in the substitutes do not break down into peptides as well as those in meat.

Peptides are short chains of amino acids described as the “building blocks” of hormones, toxins, proteins, enzymes, cells and tissues.

For their study, the researchers tested whether human cells can absorb similar amounts of peptides from an alternative model of meat as they can from a piece of chicken.

They created a model meat alternative based on soy and wheat gluten. Once opened, the material had long fibrous pieces inside, just like chicken.

The cooked pieces of the substitute and the chicken meat were then ground and broken down with an enzyme that humans use to digest food.

In vitro tests showed that the meat replacement peptides were less water soluble than those of chicken and were also not absorbed as well by human cells.

With this new understanding, the researchers say the next step is to identify other ingredients that could help increase the peptide uptake of plant-based meat substitutes.

The study was published Wednesday (June 22) in the Journal of Agricultural and Food Chemistry.