MailOnline tests the world’s first cute vegetable fillets

MailOnline tests the world’s first cute vegetable fillets

MailOnline has tried the world’s first herbal mignon fillet, and it’s surprisingly similar to reality.

Created by a Slovenian company called Juicy Marbles, the fake filet mignon contains fat made from sunflower oil and soy protein that mimics real meat.

Instead of using 3D printing or scaffolding, Juicy Marbles uses a patent-pending machine to align the “fiber” layers of protein from the bottom up.

This results in a texture that mimics the fibers found in the beef fabric, resulting in juicy chunks that “rip off gently.”

However, the product has an attractive price that is worthy of a real filet mignon; unless you buy in bulk, each 113 g Juicy Marbles steak costs almost £ 10 each.

Juicy Marbles says on its website: 'The experience is exquisite.  The texture is firm, but velvety '

Juicy Marbles says on its website: ‘The experience is exquisite. The texture is firm, but velvety ‘

Juicy Marbles uses a machine called 'Meat-o-Matic 9000', which makes layers of proteins into linear fibers, mimicking muscle structures.

Juicy Marbles uses a machine called ‘Meat-o-Matic 9000’, which makes layers of proteins into linear fibers, mimicking muscle structures.

CUTE JUICE OF JUICY MARBLES

Ingredients:

  • Water
  • I’m protein
  • Wheat protein
  • Sunflower oil
  • Beet powder
  • sal
  • Yeast extract
  • Iron
  • Vitamin B12
  • Thickeners and emulsifiers

Nutrition (per 113 g of steak):

  • Energy: 193 kcal
  • Fat: 7.1 g
  • Carbohydrates: 2 g
  • Protein: 26 g

Juicy Marbles says on its website: ‘The experience is exquisite. The texture is firm, but velvety. As the juicy chunks splash gently, one can begin to question reality. It can be described as succulent, delicious or even outrageous.

The filet mignon is a slice of meat extracted from the smaller end of the cow loin: the long, narrow, thin muscle located inside the loin.

The filet mignon is a popular cut because this particular piece of muscle does not support any weight, so it is naturally soft and tender.

To replicate the luxurious consistency of filet mignon, Juicy Marbles does not use 3D printing, nor does it grow in a laboratory, unlike other current methods.

Instead, it uses a mysterious machine called ‘Meat-o-Matic 9000’, which makes layers of proteins into linear fibers, mimicking muscle structures.

The primary ingredients in fiber are water, soy protein, wheat protein, salt and beet powder, which does a decent job of replicating the deep pink color of beef without runoff. of the blood.

Juicy Marbles has also used sunflower oil to reproduce the marbling of a filet mignon, the creamy white fat ribbon that makes the veal so juicy.

Juicy Marbles product also has a calorie count similar to real mignon fillet: 100 g is about 170 kcal per person.

The first thing that caught my eye after removing the herbal mignon fillet from the package was the texture – it’s flabby and a little damp, just like beef.

Again, just like the real thing, it’s best to sprinkle the Juicy Marbles filet mignon with salt before cooking.

The filet mignon is a slice of meat extracted from the smaller end of the cow loin: the long, narrow, thin muscle located inside the loin.

The filet mignon is a slice of meat extracted from the smaller end of the cow loin: the long, narrow, thin muscle located inside the loin.

A four-packet of herbal mignon fillets comes wrapped and can be easily mistaken for beef just for appearance.

A four-packet of herbal mignon fillets comes wrapped and can be easily mistaken for beef just for appearance.

EATING MEAT AND LATTS HARMS THE PLANET, SAYS SCIENTISTS

Eating meat and dairy at the current rate of consumption is accelerating global warming, scientists say.

Cows, pigs and other farm animals release large amounts of methane into the atmosphere. Methane is about 25 times more effective than carbon dioxide at trapping heat.

Livestock farming also means turning forests into agricultural land, which means that CO2-absorbing trees are being cut down, further fueling global warming. More trees are being cut down to convert land for cultivation, as about a third of all grain produced in the world is used to feed animals raised for human consumption.

In addition, nitrogen fertilizer used in crops increases nitrous oxide emissions. Nitrous oxide is about 300 times more effective at trapping heat in the atmosphere.

I fried four steaks in the pan with hot oil that smoked a little, so the outside quickly took on a nice brown crust.

Cooking the herbal steaks only took a few minutes on each side. I served them with a very basic accompaniment – french fries, peas and a tomato sauce – which probably didn’t do the product justice.

In fact, my fries were a little undercooked because I was so desperate to eat them and try the steaks.

Easily, the best thing about Juicy Marbles steak was the texture: the way the individual fibers were easily unwrapped was extraordinarily similar to beef fibers.

The fat lines of sunflower oil are also arranged so that the inside stays moist and gives the steak a rich, juicy mouthfeel.

In terms of flavor, there is a very subtle revealing touch of soy in the meat, as expected, but the crunchy rind on the outside is very deep and fleshy.

At the dinner table, I really don’t think many would say that this “steak” is animal-free, especially if you cover it with plenty of red wine juice or pepper sauce.

Unfortunately, the herbal filet mignon is not cheap: a package of four 113 g steaks, including shipping, costs € 45 or £ 38.50.

Buyers have the option to save money if they buy in bulk: four packs of four (thus 16 steaks in total) cost € 96 (£ 82) including shipping.

That comes out to just over £ 5 per steak, which is roughly the price you would pay for a decent decent beef steak at the supermarket.

I served the Juicy Marbles steaks with a simple accompaniment: French fries, peas and a tomato sauce

I served the Juicy Marbles steaks with a simple accompaniment: French fries, peas and a tomato sauce

Easily, the best thing about Juicy Marbles steak was the texture: the fake meat just crumbles

Easily, the best thing about Juicy Marbles steak was the texture: the fake meat just crumbles

Is it worth it? I would just say about. If you are hosting a dinner party, vegan or vegetarian friends will be very excited to try this product, especially if they used to eat meat and still have occasional cravings.

Alternatively, feed them to all your carnivorous friends, listen to them explain what the best piece of meat they’ve ever tasted is, and then surprise them by telling them it’s vegan.

I’m not a vegan or even a vegetarian, but I do believe in a future where animal meat has been replaced by ethical, organic, and laboratory-grown vegetable options.

Juicy Marbles is clearly pushing the boundaries with its product, which could be key to getting meat addicts to reduce their intake.

Although eating meat at the current rate of consumption has been linked to global warming, the UK government has no plans to tell people to cut back.

Earlier this month, Environment Secretary George Eustice said the government would not force the public to stop eating meat for environmental reasons, as humans are “ultimately omnivores”.

STUDY SAYS HUMAN CELLS INCREASE LESS PROTEINS FROM VEGETABLE MEAT

Protein-rich plants, such as soy, are common ingredients in vegan burgers and sausages.

But a new study shows that the proteins in these plant substitutes are not as accessible to human cells as they are to meat cells.

The authors of the study, at Ohio State University, say that this knowledge could be used to develop healthier products.

To mimic the look and feel of beef, chicken and other meats, the plants are dehydrated to powder and mixed with condiments.

The mixtures are then heated, moistened and processed through an extruder.

These products are often considered healthier than animal meats because the plants used to make them are high in protein and low in unwanted fats.

However, laboratory tests have shown that the proteins in the substitutes do not break down into peptides such as meat.

Peptides are short chains of amino acids described as the “building blocks” of hormones, toxins, proteins, enzymes, cells, and tissues.

For their study, the researchers tested whether human cells can absorb similar amounts of peptides from a model meat alternative as they can from a piece of chicken.

They created a model meat alternative based on soy and wheat gluten. When cut, the material had long, fibrous pieces inside, just like chicken.

The cooked pieces of the substitute and the chicken meat were shredded and broken down with an enzyme that humans use to digest food.

In vitro tests showed that meat-substituting peptides were less water-soluble than those of chicken and were not so well absorbed by human cells.

With this new understanding, researchers say the next step is to identify other ingredients that could help increase the absorption of peptides from plant-based meat substitutes.

The study was published Wednesday (June 22nd) in the Journal of Agricultural and Food Chemistry.

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