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(Business Insider)   I'm not sure I want a steak that appears to be 8-bit   (businessinsider.com) divider line
    More: Strange, Meat, Beef, growing faux-meat market, different components, today's sizzling-hot international race, amazing industry of alternative meat, company plans, whole-cut steaks  
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752 clicks; posted to Food » on 02 Sep 2020 at 10:35 AM (8 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



29 Comments     (+0 »)
 
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2020-09-02 10:33:45 AM  
Fark user imageView Full Size

And thus was born a brand new cottage industry: Steak knitting.
 
2020-09-02 10:56:33 AM  
A what point do we stop calling it meat "substitute" or meat "alternative" and just call it food?
 
2020-09-02 11:04:52 AM  
In essence, they're replicating food?
 
2020-09-02 11:15:15 AM  
That bottom pic looks like a test run for the new Play-Doh Fun Factory Steak Extruder.
 
2020-09-02 11:19:14 AM  
Cook it thoroughly, put enough A1 on it, and you won't be able to tell the difference.
 
2020-09-02 11:38:22 AM  

RolandTGunner: A what point do we stop calling it meat "substitute" or meat "alternative" and just call it food?


When it breaks out of the niche market it's in.

"Venture-capital money is pouring in, and the global faux-meat market is projected to reach a value of $8.1 billion by 2026, according to Allied Market Research."~FTA

For comparison, the US Beef industry is at 800+ billion dollars a year alone, and while that's our main animal and we're a big/rich nation... they're still projecting the global faux meat will be worth less than 1% of the real meat's value of one nation for one animal... in 6 years.
 
2020-09-02 11:58:34 AM  
Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.
 
2020-09-02 12:00:59 PM  
I get why they're going for it, steak is basically the Everest of fake meats.  Once you can produce a fake steak that can fool a meat eater it's all down hill from there, the human race will be vegetarian by 2050 if you can keep the prices competitive.

But it's too bold for where the industry is today, steak is one of those foods that when done right you're only tasting the animal you're eating.  Minimal seasoning and barely cooked.  I don't doubt that we will be able to make a good vegetarian replica of it eventually, but they'll be doing good if they can make something that passes for a well done steak so long as the sauce isn't on the side, and it'll probably cost extra for the novelty.
 
2020-09-02 12:02:58 PM  

hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.


... It's their attempt at marbling...
 
2020-09-02 12:12:59 PM  

hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.


Fat is where flavour comes from and is also a dietary requirement to sustain human life.
 
2020-09-02 12:35:48 PM  

electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...


I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.
 
2020-09-02 12:41:07 PM  

Barfmaker: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

Fat is where flavour comes from and is also a dietary requirement to sustain human life.


Plenty of flavor in a good lean steak without excess fat.  And as far as a dietary requirement is concerned we manufacture our own fat just fine, both triglycerides and cholesterol.   Humans have enzymatic pathways to make fat from sugars and some of the amino acids in protein.  We don't need a lot of dietary fat, especially here in the USA.    Keep the fat.
 
2020-09-02 12:54:39 PM  

hoyt clagwell: electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...

I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.


You're entitled to your own wrong opinions.
 
2020-09-02 1:38:20 PM  

electricjebus: hoyt clagwell: electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...

I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.

You're entitled to your own wrong opinions.


I think he might be right, especially after adding butter and/or bacon.

/mmm, bacon
 
2020-09-02 3:19:13 PM  
Welp, it's been a month or so. Time to revisit I guess.
 
2020-09-02 3:22:17 PM  

electricjebus: hoyt clagwell: electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...

I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.

You're entitled to your own wrong opinions.


Let the fat in your brain keep doing the thinking for you.
 
2020-09-02 4:51:02 PM  

hoyt clagwell: electricjebus: hoyt clagwell: electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...

I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.

You're entitled to your own wrong opinions.

Let the fat in your brain keep doing the thinking for you.


Keep overpaying for blandness then. It keeps the price down on the rest of the animal.
 
2020-09-02 5:48:51 PM  

hoyt clagwell: electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...

I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.


1983 called and wants your tastes back.

In all seriousness, I am not a big fan of Filet Mignon, it's over priced and bland without extra fat added IMO. BUT if you are a big fan let me suggest a more wallet friendly (and I think more flavorful) alternative: the Teres Major/shoulder filet/ petite filet.  You might not find it at your local grocery store but ask a butcher and if they haven't taken them for himself already, I think you will be pleasantly surprised.
 
2020-09-02 5:51:34 PM  

NINEv2: hoyt clagwell: electricjebus: hoyt clagwell: electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...

I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.

You're entitled to your own wrong opinions.

Let the fat in your brain keep doing the thinking for you.

Keep overpaying for blandness then. It keeps the price down on the rest of the animal.


You can have all of my leftover fat trimmings.  Good riddance to them.

/Good to know all that super-lean Kobe is super cheap too.
 
2020-09-02 5:54:10 PM  

Serpentile6: hoyt clagwell: electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...

I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.

1983 called and wants your tastes back.

In all seriousness, I am not a big fan of Filet Mignon, it's over priced and bland without extra fat added IMO. BUT if you are a big fan let me suggest a more wallet friendly (and I think more flavorful) alternative: the Teres Major/shoulder filet/ petite filet.  You might not find it at your local grocery store but ask a butcher and if they haven't taken them for himself already, I think you will be pleasantly surprised.


Thanks for the tip.  I will forgive the snark.

I've always had an aversion to fatty foods, and later in life found out I have a familial hypertriglyceridemia.  Not sure those two are related but I'd like to think so.
 
2020-09-02 5:54:54 PM  

hoyt clagwell: NINEv2: hoyt clagwell: electricjebus: hoyt clagwell: electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...

I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.

You're entitled to your own wrong opinions.

Let the fat in your brain keep doing the thinking for you.

Keep overpaying for blandness then. It keeps the price down on the rest of the animal.

You can have all of my leftover fat trimmings.  Good riddance to them.

/Good to know all that super-lean Kobe is super cheap too.


Also if you're not a big fan of the fat, instead of trimming it off, try using an inverse sear technique to render the fat off.
 
2020-09-02 6:00:11 PM  

hoyt clagwell: Serpentile6: hoyt clagwell: electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...

I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.

1983 called and wants your tastes back.

In all seriousness, I am not a big fan of Filet Mignon, it's over priced and bland without extra fat added IMO. BUT if you are a big fan let me suggest a more wallet friendly (and I think more flavorful) alternative: the Teres Major/shoulder filet/ petite filet.  You might not find it at your local grocery store but ask a butcher and if they haven't taken them for himself already, I think you will be pleasantly surprised.

Thanks for the tip.  I will forgive the snark.

I've always had an aversion to fatty foods, and later in life found out I have a familial hypertriglyceridemia.  Not sure those two are related but I'd like to think so.


Sure thing, I can't remember gorcerery store vs restaurant mark-up differences but when I order directly from a food supply company teres major is usually around $3- $3.50p/lbs vs tenderloin which can be $12+p/lbs. Most likely you could find it at a butcher shop for around $6 p/lbs by my guess.
 
2020-09-02 6:09:17 PM  

hoyt clagwell: NINEv2: hoyt clagwell: electricjebus: hoyt clagwell: electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...

I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.

You're entitled to your own wrong opinions.

Let the fat in your brain keep doing the thinking for you.

Keep overpaying for blandness then. It keeps the price down on the rest of the animal.

You can have all of my leftover fat trimmings.  Good riddance to them.

/Good to know all that super-lean Kobe is super cheap too.


Try saving them. Render them out then steep some chilies in the fat. Use the tallow for the best potatoes ever. As for the steaks, my last chunk of beast:
Fark user imageView Full Size

Was 4x the size, half the price and just much more flavorful. Than any tenderloin I've ever had. But hey, you do you.
 
2020-09-02 8:36:27 PM  
When you have the salt content at the level of a steak, then I'll try it.
 
2020-09-02 8:56:29 PM  

hoyt clagwell: /Good to know all that super-lean Kobe is super cheap too.


Fark user imageView Full Size

You have a...unique definition of "lean".
Also: $13.25 an ounce is a...unique definition of "cheap".
 
2020-09-03 10:16:14 AM  

ZMugg: hoyt clagwell: /Good to know all that super-lean Kobe is super cheap too.

[Fark user image image 480x360]
You have a...unique definition of "lean".
Also: $13.25 an ounce is a...unique definition of "cheap".


Thatsthejoke.jpg
 
2020-09-03 11:18:52 AM  

hoyt clagwell: electricjebus: hoyt clagwell: electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...

I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.

You're entitled to your own wrong opinions.

Let the fat in your brain keep doing the thinking for you.


Are you joking or are you unaware that the human brain actually is mostly fat?

"The human brain is nearly 60 percent fat. We've learned in recent years that fatty acids are among the most crucial molecules that determine your brain's integrity and ability to perform. " ~ National library of Medicine
 
2020-09-03 11:55:14 AM  

RolandTGunner: A what point do we stop calling it meat "substitute" or meat "alternative" and just call it food?


Synthetic food-like product
 
2020-09-03 9:23:07 PM  

electricjebus: hoyt clagwell: electricjebus: hoyt clagwell: electricjebus: hoyt clagwell: Why would they bother to print all that fat?  Keep the pseudo beef, lose the pseudo fat.

... It's their attempt at marbling...

I know.  Filet mignons without marbling are far tastier than the other fattier steaks.  Keep the fat.

You're entitled to your own wrong opinions.

Let the fat in your brain keep doing the thinking for you.

Are you joking or are you unaware that the human brain actually is mostly fat?

"The human brain is nearly 60 percent fat. We've learned in recent years that fatty acids are among the most crucial molecules that determine your brain's integrity and ability to perform. " ~ National library of Medicine


Joking, oddly enough.  Not used to being attacked for the totally controversial position of preferring lean meat.  I know, welcome to Fark.
 
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