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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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