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(Fast Company)   Beyond Meat is benefiting from the real meat shortage. 'When my meat supply runs out, I'll be roasting veggies, you keep your fake meat to yourself' - subby   (fastcompany.com) divider line
    More: Misc, Revenue, Income, Beyond Meat, meat products, Matter of fact, net revenues, grocery store, Income statement  
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163 clicks; posted to Food » on 07 May 2020 at 2:00 PM (2 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



41 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-05-07 11:40:41 AM  
Honestly, if I was unable to get real ground beef around here all of a sudden, I wouldn't turn down a Beyond burger. They're truthfully not bad, if too expensive to be worth it any other time.  Not quite the same, you can taste a bit of their vegetal origins on the back-end, but dress them up like you would a normal burger and they're close enough in flavour and texture and ability to take a maillard reaction to be a perfectly good sub-in until the real meat comes back.
 
2020-05-07 11:45:39 AM  
They should call it 'Feat'.
 
2020-05-07 12:56:34 PM  
I'd rather eat beans or tofu.
 
2020-05-07 2:03:53 PM  
Can't people just enjoy veggies as veggies?
I mean come on.
 
2020-05-07 2:04:25 PM  
highsteaks.comView Full Size
 
2020-05-07 2:21:51 PM  

SpectroBoy: Can't people just enjoy veggies as veggies?
I mean come on.


Why don't you eat animal flesh bleeding and fresh off the bone?
I mean come on.

/Presentation matters
 
2020-05-07 2:24:39 PM  

Shaggy_C: Why don't you eat animal flesh bleeding and fresh off the bone?
I mean come on.

/Presentation matters


I do, just depends on the animal.

Other people can eat all the artificial, heavily processed, fake food garbage they want.  More real food for me.
 
2020-05-07 2:27:50 PM  
Tofu steaks
Portabella mushrooms
Polenta
those potato cake things...

Just gimme the real schitt, please. You can flavor those and more anyway you want, and they eat just fine.

I'm sure they are doing a good job filling a niche that they created, but no thanks... don't need.
 
2020-05-07 2:28:09 PM  
Agree with subby...although some things you can't go without,good recipe but up the fat and tomato paste.
https://veganhuggs.com/vegan-pepperon​i​-recipe/
 
2020-05-07 2:32:47 PM  
There are other healthy economical protein sources.  If people want to piss away their money on saturated fat bombs, good for them.
 
2020-05-07 2:36:44 PM  

SpectroBoy: Can't people just enjoy veggies as veggies?
I mean come on.


I'm going to have raw cauliflower and radishes for lunch, along with the last of the corned beef.
I like veggies, and I like meat. Pretty simple really... I would miss either one of them, and probably not be as healthy. *shrug*

Dare we mention bread? Have you heard the screams of the wheat?
 
2020-05-07 2:37:14 PM  

Shaggy_C: Why don't you eat animal flesh bleeding and fresh off the bone?
I mean come on.


I'm not saying don't cook veggies. I'm just saying there sure seems to be a large market and a lot of research going in to "how can we make veggies pass for meat?".
 
2020-05-07 2:38:12 PM  

Beta Tested: Shaggy_C: Why don't you eat animal flesh bleeding and fresh off the bone?
I mean come on.

/Presentation matters

I do, just depends on the animal.

Other people can eat all the artificial, heavily processed, fake food garbage they want.  More real food for me.



For example, the "impossible whopper" has more fat, more calories, and more cholesterol than the real thing. It's not healthier. Just more smug.
 
2020-05-07 2:39:33 PM  

Percise1: Tofu steaks
Portabella mushrooms
Polenta
those potato cake things...

Just gimme the real schitt, please. You can flavor those and more anyway you want, and they eat just fine.

I'm sure they are doing a good job filling a niche that they created, but no thanks... don't need.


I can't stand tofu.  I've tried to -- firm, soft, in-between, in soup, deep fried, sweetened as a dessert, whatever, but I can never quite get it down.  It's a texture thing.  Except the dessert type, where it's mostly a bland-as-fark thing, even after sweetening.

And I love veggies.  I love meat too but love veggies on the side and am not even remotely averse to all-veggie meals (eggplant parmigiana is one of my favourite meals), but tofu can DIAF.
 
2020-05-07 2:39:43 PM  

Percise1: Tofu steaks
Portabella mushrooms
Polenta
those potato cake things...

Just gimme the real schitt, please. You can flavor those and more anyway you want, and they eat just fine.


Oh man, now you got me jonesing for portabella mushrooms on the grill. I brush with a marinade or italian dressing and grill them until the soften up some. Easy and delicious.
 
2020-05-07 2:39:48 PM  
As long as I can buy mushrooms and beans, I'll be fine.
 
2020-05-07 2:47:17 PM  

SpectroBoy: Can't people just enjoy veggies as veggies?
I mean come on.


So cooking stuff is bad and you're going to judge people for it?
 
2020-05-07 2:56:37 PM  

SpectroBoy: Beta Tested: Shaggy_C: Why don't you eat animal flesh bleeding and fresh off the bone?
I mean come on.

/Presentation matters

I do, just depends on the animal.

Other people can eat all the artificial, heavily processed, fake food garbage they want.  More real food for me.


For example, the "impossible whopper" has more fat, more calories, and more cholesterol than the real thing. It's not healthier. Just more smug.


You can't care about the lives of farm animals without being "smug?"
 
2020-05-07 2:59:21 PM  

TurdblossomTrump: SpectroBoy: Can't people just enjoy veggies as veggies?
I mean come on.

So cooking stuff is bad and you're going to judge people for it?


Cooked veggies are great.
I just think it's silly to try to make them "so much like meat you can't tell the difference"
 
2020-05-07 3:04:38 PM  

SpectroBoy: Can't people just enjoy veggies as veggies?
I mean come on.


I was a vegetarian for years and when you have to prepare most of your own meals you grow to appreciate convenience foods.  Sure you could approximate the product at home but who has that sort of time and access to that variety of ingredients?

Also, the variety is appreciated.

Now that I am an omnivore,  I rarely enjoy "meat as meat" but use a little of it to stretch or flavor something else like chili, soup, stirfry, etc.
 
2020-05-07 3:47:41 PM  

Hickory-smoked: SpectroBoy: Beta Tested: Shaggy_C: Why don't you eat animal flesh bleeding and fresh off the bone?
I mean come on.

/Presentation matters

I do, just depends on the animal.

Other people can eat all the artificial, heavily processed, fake food garbage they want.  More real food for me.


For example, the "impossible whopper" has more fat, more calories, and more cholesterol than the real thing. It's not healthier. Just more smug.

You can't care about the lives of farm animals without being "smug?"


I mean, I literally could barely care less about the lives of farm animals and I still don't think it's smug that some people do. It is so weird to me that a substantial portion of humanity not only doesn't care, but actively despises people who try to care about stuff.

SpectroBoy: I just think it's silly to try to make them "so much like meat you can't tell the difference"


So look, the ultimate goal of fake meats is this:
1. Acknowledging the fact that people like eating meat.
2. Acknowledging the fact that meat has ethical issues (perhaps not to you, but to many), production cost issues, and environmental issues.
3. Addressing those two in a way that, instead of foolishly believing you can talk people out of liking meat, will satisfy their needs while solving, if only partially, the problems of point 2.

There is nothing silly about that.

I like pork. I don't like algal blooms in my lakes because of farm runoff. I would love to have a satisfactory pork substitute that ended the runoff. What is silly about that?

Now you might think, "well, if you REALLY cared about farm runoff you'd just stop eating pork..." but that's the whole farking point: we do not ultimately care enough about those things to stop eating meat. Hell, we can't even successfully legislate away their ability to dump pig shiat into the rivers (I'd happily pay more for pork, which would in turn result in people eating less, to cover the environmental externality.  As an individual consumer, however, that is beyond my ability).


The only way fake meat is silly is if you don't actually like the taste of meat, in which case the obvious answer is to just stop eating meat (at least in the quantities we do).  But given that you posted the carnivore meme and shiat on fake meat as smug, I'm guessing you like meat quite a lot.  :)
 
2020-05-07 5:01:52 PM  

Psychopusher: Percise1: Tofu steaks
Portabella mushrooms
Polenta
those potato cake things...

Just gimme the real schitt, please. You can flavor those and more anyway you want, and they eat just fine.

I'm sure they are doing a good job filling a niche that they created, but no thanks... don't need.

I can't stand tofu.  I've tried to -- firm, soft, in-between, in soup, deep fried, sweetened as a dessert, whatever, but I can never quite get it down.  It's a texture thing.  Except the dessert type, where it's mostly a bland-as-fark thing, even after sweetening.

And I love veggies.  I love meat too but love veggies on the side and am not even remotely averse to all-veggie meals (eggplant parmigiana is one of my favourite meals), but tofu can DIAF.


I get what you are saying, I wasn't raised on it...
Probably the first was firm, cubed tofu that was fried, hot and fast, with soy sauce and some sort of oil... holy damn delicious! I never made it like the restaurant, but got close. Try "extra firm", a cast iron pan and... peanut oil?
The second would be firm/extra firm in a stirfry, but starting the same. Fry the tofu hot and hard then add the sauce, simmer, then add the veggies. More art to it than that, and size counts, but it's not hard to figure out what you like.
Third: soft or silken tofu for soups (you can use anything, but we were talking texture, I think). I make what I call "miso stew" often. Regular miso soup, heavy on the tofu and wakame, add onions, carrot/parsnip, potato slice (sweet or not), green onions (grons), radish, who knows what else, and mini won-tons. Eats like a lite meal.
Fourth: Just thought... a great thickener/nutritional additive to cream based type soups. I've never tried that, but was considering a mushroom soup this weekend. Tofu might be the perfect thickener...
 
2020-05-07 5:09:06 PM  

SpectroBoy: Percise1: Tofu steaks
Portabella mushrooms
Polenta
those potato cake things...

Just gimme the real schitt, please. You can flavor those and more anyway you want, and they eat just fine.

Oh man, now you got me jonesing for portabella mushrooms on the grill. I brush with a marinade or italian dressing and grill them until the soften up some. Easy and delicious.


Try teriyaki sauce (soy vay is awesome) as well, but yes! Grilled 'bellas are awesome and a staple here.
So many simple ways to marinade them... a local farm had them for $3.99, usually before the gills opened. Something I miss during the 'rona.
 
2020-05-07 5:12:36 PM  

Percise1: Psychopusher: Percise1: Tofu steaks
Portabella mushrooms
Polenta
those potato cake things...

Just gimme the real schitt, please. You can flavor those and more anyway you want, and they eat just fine.

I'm sure they are doing a good job filling a niche that they created, but no thanks... don't need.

I can't stand tofu.  I've tried to -- firm, soft, in-between, in soup, deep fried, sweetened as a dessert, whatever, but I can never quite get it down.  It's a texture thing.  Except the dessert type, where it's mostly a bland-as-fark thing, even after sweetening.

And I love veggies.  I love meat too but love veggies on the side and am not even remotely averse to all-veggie meals (eggplant parmigiana is one of my favourite meals), but tofu can DIAF.

I get what you are saying, I wasn't raised on it...
Probably the first was firm, cubed tofu that was fried, hot and fast, with soy sauce and some sort of oil... holy damn delicious! I never made it like the restaurant, but got close. Try "extra firm", a cast iron pan and... peanut oil?
The second would be firm/extra firm in a stirfry, but starting the same. Fry the tofu hot and hard then add the sauce, simmer, then add the veggies. More art to it than that, and size counts, but it's not hard to figure out what you like.
Third: soft or silken tofu for soups (you can use anything, but we were talking texture, I think). I make what I call "miso stew" often. Regular miso soup, heavy on the tofu and wakame, add onions, carrot/parsnip, potato slice (sweet or not), green onions (grons), radish, who knows what else, and mini won-tons. Eats like a lite meal.
Fourth: Just thought... a great thickener/nutritional additive to cream based type soups. I've never tried that, but was considering a mushroom soup this weekend. Tofu might be the perfect thickener...


Sorry, I think the trick is to drop the tofu in the hot pan, douse with the soy sauce, then fry with a little oil.

Thanks Fark format...
 
2020-05-07 5:13:35 PM  

Tr0mBoNe: I'd rather eat beans or tofu.


Great northern beans cooked with a Tsp of oyster sauce is awesome.
 
2020-05-07 5:32:32 PM  
 
2020-05-07 5:45:37 PM  

Smackledorfer: I mean, I literally could barely care less about the lives of farm animals and I still don't think it's smug that some people do. It is so weird to me that a substantial portion of humanity not only doesn't care, but actively despises people who try to care about stuff.


People complaining about vegans are more annoying than vegans.

/people complaining about IPAs are more annoying than IPAs.
//I really should have a third one of these.
 
2020-05-07 7:20:48 PM  
I highly doubt it. The entire food chain is in chaos, not just meat. Over processed garbage is going to be the big thing next week.
 
2020-05-07 7:31:55 PM  

SpectroBoy: Can't people just enjoy veggies as veggies?
I mean come on.


Clearly not.
 
2020-05-07 7:32:40 PM  

SpectroBoy: Shaggy_C: Why don't you eat animal flesh bleeding and fresh off the bone?
I mean come on.

I'm not saying don't cook veggies. I'm just saying there sure seems to be a large market and a lot of research going in to "how can we make veggies pass for meat?".


Ever notice those societies which are vegetarian stop being vegetarian once they can afford meat?
 
2020-05-07 7:52:33 PM  

This text is now purple: SpectroBoy: Shaggy_C: Why don't you eat animal flesh bleeding and fresh off the bone?
I mean come on.

I'm not saying don't cook veggies. I'm just saying there sure seems to be a large market and a lot of research going in to "how can we make veggies pass for meat?".

Ever notice those societies which are vegetarian stop being vegetarian once they can afford meat?


What societies are you referring to? India?
Buddhism and Hinduism encourage vegetarianism, but it was never enforced as mandatory.
 
2020-05-07 8:26:44 PM  
I would really rather have Amy's Quarter Pounder Vegetable Burger, imho
 
2020-05-07 9:04:54 PM  
Just wait algae burgers will be a thing

/ just kidding, you seriously would not want to eat that even if it is sustainable.
 
2020-05-08 4:43:36 AM  

apathy2673: [encrypted-tbn0.gstatic.com image 225x225]
fake meat


Many women would say it's better than the real thing
 
2020-05-08 5:39:44 AM  
I liked the impossible whopper but thought the beyond patties we cooked at home were pretty mediocre. Both were easily bested by the cheapest of ground meats. While I have no issues trying to incorporate a "meatless Monday" into my life the cost of this shiat at least needs to get down to where it's closer to the product it's competing with.
 
2020-05-08 6:32:56 AM  

Evil Mackerel: Tr0mBoNe: I'd rather eat beans or tofu.

Great northern beans cooked with a Tsp of oyster sauce is awesome.



Do you use canned? Sounds kinda interesting.
 
2020-05-08 9:13:03 AM  

Percise1: I get what you are saying, I wasn't raised on it...
Probably the first was firm, cubed tofu that was fried, hot and fast, with soy sauce and some sort of oil... holy damn delicious! I never made it like the restaurant, but got close. Try "extra firm", a cast iron pan and... peanut oil?
The second would be firm/extra firm in a stirfry, but starting the same. Fry the tofu hot and hard then add the sauce, simmer, then add the veggies. More art to it than that, and size counts, but it's not hard to figure out what you like.
Third: soft or silken tofu for soups (you can use anything, but we were talking texture, I think). I make what I call "miso stew" often. Regular miso soup, heavy on the tofu and wakame, add onions, carrot/parsnip, potato slice (sweet or not), green onions (grons), radish, who knows what else, and mini won-tons. Eats like a lite meal.
Fourth: Just thought... a great thickener/nutritional additive to cream based type soups. I've never tried that, but was considering a mushroom soup this weekend. Tofu might be the perfect thickener...


I can kinda see tofu as a thickener perhaps, though it might take some experimentation to see how it blends with the rest of the sauce or soup base, but you could also get soy lecithin as an emulsifier if didn't incorporate well on its own.

The soft tofu in soups -- that was the one I could stand the least.  I had a soup at one of those small, real traditional Chinese restaurants in my city that had soft tofu in it.  The soup itself was mind-blowingly good, but the consistency of the soy just felt like soft animal fat to me, which grossed me right out.  (I am quite averse to fat on meat, so fats, or anything resembling fat, just grosses me right out.  Except bacon.  Cook bacon so the consistency of the fat is almost like that of the bacon and it's just perfect.)

Fried firm tofu I can deal with in the sense that it doesn't gross me out like the soft stuff does, but it still comes off like foam rubber to me.  I appreciate that it's a flavour sponge which I think is why it's used, but I think my problem with it is that it has no real purpose on its own that some other ingredient couldn't work better (in my opinion) in.  It seems like "filler."  But then again, I think it's most often used in place of meat, so I'm probably missing the point, because, being a meat eater myself, I always approached it from the perspective that I'd rather have some sort of meat instead of tofu wherever tofu is used.

I'm sure that if I had it prepared properly (that is, cut to appropriate size and prepared in a way that makes it taste good) in a dish that I'm not a good enough cook to make, I could probably appreciate it more if I approached it as it's intended.
 
2020-05-08 9:56:34 AM  

Psychopusher: I'm sure that if I had it prepared properly (that is, cut to appropriate size and prepared in a way that makes it taste good) in a dish that I'm not a good enough cook to make, I could probably appreciate it more if I approached it as it's intended.


That and the fact that there are a lot of really inferior tofu products on the market and some that are priced like they are premium when they are not is why a lot of westerners don't 'get' tofu.

Good quality tofu prepared well is very good even to many people who didn't grow up with it.
 
2020-05-08 3:26:43 PM  

Percise1: Percise1: Psychopusher: Percise1: Tofu steaks
Portabella mushrooms
Polenta
those potato cake things...

Just gimme the real schitt, please. You can flavor those and more anyway you want, and they eat just fine.

I'm sure they are doing a good job filling a niche that they created, but no thanks... don't need.

I can't stand tofu.  I've tried to -- firm, soft, in-between, in soup, deep fried, sweetened as a dessert, whatever, but I can never quite get it down.  It's a texture thing.  Except the dessert type, where it's mostly a bland-as-fark thing, even after sweetening.

And I love veggies.  I love meat too but love veggies on the side and am not even remotely averse to all-veggie meals (eggplant parmigiana is one of my favourite meals), but tofu can DIAF.

I get what you are saying, I wasn't raised on it...
Probably the first was firm, cubed tofu that was fried, hot and fast, with soy sauce and some sort of oil... holy damn delicious! I never made it like the restaurant, but got close. Try "extra firm", a cast iron pan and... peanut oil?
The second would be firm/extra firm in a stirfry, but starting the same. Fry the tofu hot and hard then add the sauce, simmer, then add the veggies. More art to it than that, and size counts, but it's not hard to figure out what you like.
Third: soft or silken tofu for soups (you can use anything, but we were talking texture, I think). I make what I call "miso stew" often. Regular miso soup, heavy on the tofu and wakame, add onions, carrot/parsnip, potato slice (sweet or not), green onions (grons), radish, who knows what else, and mini won-tons. Eats like a lite meal.
Fourth: Just thought... a great thickener/nutritional additive to cream based type soups. I've never tried that, but was considering a mushroom soup this weekend. Tofu might be the perfect thickener...

Sorry, I think the trick is to drop the tofu in the hot pan, douse with the soy sauce, then fry with a little oil.

Thanks Fark format...


The 'trick' with tofu is to squeeze out the water before you cook it.
 
2020-05-08 3:40:14 PM  
Four times the sodium says beyond meat can f off.
 
2020-05-08 5:25:50 PM  

Psychopusher: I'd rather have some sort of meat instead of tofu wherever tofu is used.

I'm sure that if I had it prepared properly (that is, cut to appropriate size and prepared in a way that makes it taste good) in a dish that I'm not a good enough cook to make, I could probably appreciate it more if I approached it as it's intended.


In general so would I, but this whole article/discussion is about "fake" burgers and the use of meat substitutes.
Have you tried Indian or SE Asian food? Might give you a different take on it.

I get what you are saying, not trying to force tofu on anyone. I don't seem to mind it even though I hate meat fat and it's texture myself. It's not my first choice, but done right it can eat just fine. *shrug*
You can take my miso soup from my burned, steaming hands!


Krieghund: The 'trick' with tofu is to squeeze out the water before you cook it.


Of course, the "plate with a weight" thing before you hard fry it.
Thank you. I've done this and you are right, but apparently I don't do it enough to remember to say it.
*sigh*
 
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