Plant-Based Filet Mignon Is Now A Reality

The plant-based meat wave is no longer just that and truly the green movement is here to stay, with the ebbs and flows of the notion mellowing out as a dietary constant.

The popularity and mainstream appeal of Impossible and Beyond Meat are the banners for this declaration, with more plant-based innovations on the way. One of which happens to be a game changer courtesy of Juicy Marbles: plant-based filet mignon.

Co-founders of Juicy Marbles, Tilen Travnik, Luka Sincek and Maj Hrovat, managed to create a plant-based cut of filet mignon without any use of 3D printing, GMOs or laboratory alterations. The secret lies in how Juicy Marbles was able to use soy protein to mimic the muscle texture and marbling of real meat by arranging and layering the protein fibers from the bottom up using a patent-pending machine they call the Meat-o-matic Reverse Grinder™ 9000. Playful name aside, the reality of this applied technique is groundbreaking.

“The biggest challenge was getting the right fiber alignment and intramuscular fat structure – the marbling. The most expensive steaks in the world are known for their lush marbling. It takes a lot of energy and a rare breed of cow to attain that.

With plant meat, we control it and, thus, over time, can scale up our steak production and bring down the price. Eventually, we’ll be able to make the most premium meats attainable for everyone,” explains Luka Sincek.