Plant-based steak created using 3D printing technology

Redefine Meat has unveiled the world’s first Alt-Steak plant-based products, with market testing at select high-end restaurants to start later this year. Created using Redefine Meat’s patent-pending 3D meat printing technology, the company’s Alt-Steak products have the texture, flavour and appearance of beef steak and can be produced in the volume and cost to enable large-scale market launch.

Working with leading butchers, chefs, food technologists and the close collaboration of taste expert, Givaudan, Redefine Meat has digitally mapped more than 70 sensorial parameters into its Alt-Steak products, including premium beef cuts’ texture, juiciness, fat distribution and mouthfeel. Layer by layer, the company’s proprietary industrial-scale 3D food printers create the Alt-Steak products using Redefine Meat’s Alt-Muscle, Alt-Fat, and Alt-Blood plant-based formulations. By printing with multiple materials, Redefine Meat can create sustainable, high-protein, no-cholesterol steaks that look, cook, and taste like beef.

“Since day one of the company, we have been working on creating a tasty and affordable plant-based alternative to steaks, one of the most cherished food products and the driver of the entire meat industry,” says Eshchar Ben-Shitrit, CEO and co-founder of Redefine Meat. “To enable mass adoption, we knew that creating an alternative meat product that was both high in quality and nutritional composition would require new technologies and production processes never seen before in the food industry. Today’s announcement marks the start of a new era in alternative meat – the Alt-Steak era – driven by production processes that will accelerate the development of a wide range of alt-meat whole muscle products and create a sustainable alternative to raising and eating animals.”

“The importance of using precision 3D printing technology to achieve texture, color and flavor—and the combinations between them—cannot be overstated. By using separate formulations for muscle, fat and blood, we can focus on each individual aspect of creating the perfect Alt-Steak product. This is unique to our 3D printing technology and lets us achieve unprecedented control of what happens inside the matrix of alt-meat. Collaborating with an industry-leader like Givaudan has led to the creation of an Alt-Steak product that is not only healthy and sustainable, but also offers the satisfying flavours, textures and aromas of eating actual meat,” said Ben-Shitrit

Redefine Meat’s Alt-Steak products will be put to the test at a limited number of leading chef restaurants later this year. Incorporating feedback from high-level chefs and butchers, the company will then ramp up production of its 3D meat printers and alt-meat formulations ahead of market distribution in 2020.

New trade opportunities for red meat

Member for Capricornia, Michelle Landry, said the Government’s investment was designed to allow farmers to grow their businesses by facilitating new trade opportunities.

“2021 is an important opportunity to champion Australia’s fantastic beef products domestically and internationally,” Landry said.

“Rockhampton’s contribution to the industry is central, with Beef Australia facilitating new trade and export opportunities by connecting the local supply chain to international industry leaders.

“Preparations are well underway for the next event, which will feature more than 5000 cattle from over 30 breeds, a trade fair promoting more than 500 businesses; a symposium, seminars and property tours to deliver new research information to producers.

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“And let’s not forget Queensland is the epicentre of beef production in Australia, with more than 12,000 businesses contributing $5.47 billion to the national economy.”

Minister for Agriculture, Senator Bridget McKenzie, confirmed that the $3.9 million was designed to help showcase quality Australian beef to the world.

“This is an investment not only in Rockhampton—the beef capital of Australia—but in an industry that’s delivering economic benefits to Australia, to regional economies and to farmers’ hip pockets.

“Our government is backing Australia’s beef producers by helping to improve returns by maintaining and securing new export markets, and achieving lower tariffs through our free-trade agreements—particularly with Korea, Japan and China.

“We’re backing an industry that creates direct and indirect employment opportunities for around 404,800 people.

“The beef industry is a powerhouse of Australian agriculture, with cattle and calf production valued at about $10.8 billion, and beef and veal exports valued at almost $9.5 billion.

“Anything our government can do to support and sustain this significant contributor to Australia’s economy and the many thousands of people who work in it, especially during drought, is an investment in the future of agriculture.”

NZ’s tastiest steak named

Last night, New Zealand’s most tender and tasty steak was announced at the Beef + Lamb New Zealand Steak of Origin competition awards dinner, held in association with PGG Wrightson.

Tim & Kelly Brittain from Otorohanga have been awarded the 2017 Grand Champion title for their Angus steak, in the competition’s 15th year.

Being recognised as the country’s top beef producer is an achievement Tim and Kelly are extremely proud of.

“Each year our entries into this competition have stepped up a level and I am so proud that tonight all our work and efforts can be celebrated. This outcome is a significant achievement and something that Kelly and I have been working towards,” said Tim Brittain.

The panel of judges, including renowned chefs, Ben Bayly, Gareth Stewart and Shaun Clouston completed two rounds of judging before the Brittains’ steak was deemed the county’s top from an initial line-up of 64 semi-finalists.

Chef judge, Shaun Clouston recognizes the way in which this competition shines light on the country’s beef farmers, acknowledging that the high quality of beef within the New Zealand food service is down to their fine-tuned farming activities.

“The paddock to plate link is one that New Zealanders are really interested in. It is important for us chefs to appreciate this and understand that an outstanding steak dish and dining experience starts well before the restaurant kitchen,” said Clouston.

Prior to the judging day, scientists at Carne technologies tested all 305 of the competition entries to determine the top 20% in each competition class to progress through to judging.

The two rounds of judging had the chefs assess each steak against a set of criteria such as aroma, tenderness, juiciness and taste. The first round of judging determined the medal placings in each class, results which were also announced at the awards dinner last night. From here the gold medal winning steaks in each class, excluding Lifestyle, were re-judged to decide the 2017 Grand Champion and the 2017 Brand winner.

The competition’s six Best of Breed classes were open to all New Zealand beef farmers and included classes for European, British Angus, British Hereford, British Other and Crossbreeds and a class for Lifestyle farmers. The Best of Brand competition included a class for retailers and a class for wholesalers and foodservice suppliers.

The 2017 Brand winner was also announced with Countdown taking home the title with their Countdown Angus brand and the Processor of the 2017 Grand Champion was Auckland Meat Processors/Wilson Hellaby.

The competition is sponsored by PGG Wrightson and supported by AFFCO Moerewa, Alliance Group Ltd, Ashburton Meat Processors, Auckland Meat Processors/Wilson Hellaby, Cabernet Foods, CMP Kokiri, Harris Meats, Land Meat NZ, Oamaru Meats, Progressive Meats, Silver Fern Farms and Taylor Preston.

Parisians can now buy steak from machines 24 hrs a day

The first automatic raw meat vending machine has been installed in Paris this week, as customers can purchase steaks or sausages at any time of day or night.

According to L’Ami Txulette Basque butcher owner Florence Pouzol, the machine was installed outside a shop in the fashionable 11th arrondissement.

“We wanted to give our customers an additional service when the shop is closed,” Pouzol said.

“At first you think it’s strange, but then you realise it might be a good way to buy meat if you work late and feel like a steak when you get home.”

The refrigerated meat machine is the fifth to open in France, but the first in the capital. Laetitia Lafaye, the first French butcher to install a meat vending machine, in the south-western town of Sainte-Catherine, said the idea came from Germany, where there are hundreds of such machines.

Last year a cheesemonger in the eastern town of Pontarlier installed a automatic cheese distributor.

Paris got its first 24-hour baguette vending machine in 2011. Since then, hundreds more have been installed across the country.

But the spread of the machines is proving controversial. Traditionalists say they will lead to the demise of craft butchers, bakers and cheese shops.

Emmanuel Gripon, from the French Bakers' Federation, said: "It's contributing to the desertification of the countryside and it harms the social life of communities."

However, many people welcome the convenience they offer.

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