Five London restaurants now offering Redefine Meat’s flank steak made from plants
From left: Redefine Beef Flank Steak at Chotto Matte; Redefine Beef Flank Steak with soy-chill glaze & tender stem broccoli at German Gymnasium; Redefine Beef Flank Steak, Yorkshire pudding at Gillray’s Steakhouse & Bar.
Image: Redefine Meat
New-Meat pioneer Redefine Meat has announced that five restaurants in London, including German Gymnasium, Chotto Matte (Soho & Marylebone), Gillray’s Steakhouse & Bar and Mr. White’s, have added Redefine Flank Steak to their menus to expand the selection of premium, sustainable dishes that will satisfy the most demanding meat-lovers.
With a level of quality comparable to high-quality animal meat in terms of taste, texture and aroma, New-Meat brings an endless range of possibilities to chefs and diners, including dishes created with the meatiest and juiciest flank steaks.
Whether they’re in the mood for a classic steak dish or spicy Japanese-Peruvian fusion, diners in London can now enjoy dishes created with Redefine Beef Flank and Redefine Lamb Flank, without compromising on the meat-eating experience.
Endorsed by leading chefs worldwide, New-Meat is ideal for diners looking to reduce their consumption of animal meat, without compromising on taste, aroma and texture.
All Redefine Meat products are made from non-GMO, plant-based ingredients, contain no cholesterol and do not use any animal or animal by-products. The New-Meat range of products includes Redefine Beef Flank and Redefine Lamb Flank as well as Redefine Burger, Redefine Beef Mince, Redefine Sausage and Redefine Lamb Kabab.
Eshchar Ben-Shitrit, CEO and co-founder of Redefine Meat, commented: “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.”
