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From Our Kitchen to Yours

More and more diners care about what they eat, not just how it tastes.
As they become aware of the negative implications of meat production
on sustainability, animal welfare, and personal health, diners are changing
their eating habits and reducing meat intake.
Chefs, cooks, and kitchen operators need to adapt to this change, but the
Table of Contents currently available meat substitutes do not offer a superior meat-eating
experience. The production methods of today’s commonly available meat
ALT-STEAK RECIPES substitutes cannot recreate the edible matrixes of fiber structure similar to
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animal meat’s interlaced texture with a flavor-imparting component.
Rib-Eye Steak with Roasted Veggies & Brown Sauce 6 Our team at Redefine Meat has used digital technology to map more
Steak au Poivre 8 than 70 sensorial parameters into our Redefine Meat Alt-Steak product,
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Rib-Eye Steak with Fingerling Potatoes 10 including texture, juiciness, fat-distribution, mouthfeel, and more. We have
Steak Bordelaise 12 created separate Alt-Muscle , Alt-Fat , and Alt-Blood formulations to
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represent functional and sensorial attributes of muscle, fat, and blood in
ALT-MINCED MEAT RECIPES meat. This approach lets us independently focus on each aspect of the Alt-
Soup Dumplings 16 Steak product and precisely control what happens inside the edible matrix
to create the perfect steak.
Mediterranean Cigar 18 The production of Redefine Meat Alt-Steak products will establish a new
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Redefine Kabab 20 level of innovation for meat alternatives that will deliver an unprecedented
Braised Beef Tortellini 22 dining experience that will appeal to the palate of your customers – whether
they are vegetarians, flexitarians, or even meat lovers.
We are pleased to offer you this cookbook with variety of inspirational
recipes that will empower you to take alt-meat eating experience of
your diners to new levels of satisfacion.

Shai Hayman Eshchar Ben-Shitrit
R&D Chef Co-Founder & CEO

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