
How Redefine Meat Is Breaking Barriers in the Plant Based Steak World (And Why It’s Way Cooler Than You Think)
Let’s face it: plant-based meat has been stuck in a loop of mince, sausages, and chicken nuggets for years. They’re everywhere, and while they’ve done wonders for introducing alt-meat to the masses, they don’t exactly scream “premium dining.” Enter Redefine Meat, the foodtech startup that said, “We can do better,” and went on to revolutionize the industry by creating the world’s first plant based steak for retail.
How did we pull off this meaty masterpiece? With an innovation we call Plant-Based Tissue Engineering (PBTE). Don’t let the name intimidate you; we’re here to explain how it works and why it’s changing the game for alt-meat.

PBTE: The Tech That Makes Steak, But Plant Based
Steak isn’t just a slab of protein- it’s a symphony of textures and flavours. Think muscle fibres, fat marbling, juicy connective tissues, and the perfect balance of tenderness and chewiness. Each of these elements works together to create that satisfying experience we love in a steak.
Unlike burgers or nuggets, which have relatively simple structures, steak is far more complex. To replicate it, we needed to take a completely fresh approach- and that’s where PBTE comes in.
Step 1: Understanding Meat Like Never Before
Before we could even think about recreating steak, we had to study it in incredible detail. What makes a tenderloin melt in your mouth? What gives a ribeye its rich marbling? To answer these questions, we established the Meat Knowledge Center (MKC)—a comprehensive database that maps out every structural and physical characteristic of meat, from muscle orientation to fat distribution.
This “blueprint of meat” guided our scientists and meat architects in setting precise criteria for recreating each element of steak using plant-based ingredients.
Step 2: Building Meat Without Animals
Using advanced food technology, we mimicked the key components of steak:
- Muscle fibres that are chewy, protein-rich, and structurally authentic.
- Fat that’s tender and savoury, delivering that indulgent mouthfeel.
- Juices that are bursting with a mouthwatering, meaty flavour.
- Connective tissue to hold it all together.

This wasn’t easy. Each component had to meet strict standards set by the MKC, using only animal-free ingredients like soybean protein, canola oil, and natural colorants. It took countless trials, but the result? Components that taste, feel, and look like the real thing.
Step 3: Assembling the Steak
Inspired by technologies like 3D printing, robotics, and advanced manufacturing, we developed systems that assemble each component of the steak with precision.
Imagine building a steak layer by layer, placing muscle fibres, fat, and connective tissue exactly where they belong—just like nature intended. This process is so precise that it allows us to recreate specific cuts like flank steak, tenderloin, and even picanha, each with its own unique characteristics.
Why Does This Matter?
This isn’t just about making plant based steak. It’s about breaking through the glass ceiling of what’s possible with alt-meat. By 2022, we had already launched our Flank Steak, and our R&D team is working on premium cuts like tenderloin and picanha, opening the door to a whole new world of meat-substitute possibilities.
But it’s not just about the products. This innovation is unlocking an important audience: flexitarians and omnivores who want sustainable options without sacrificing quality. With PBTE, we’re proving that plant-based meat can meet (and exceed) their expectations.

The Future of PBTE: A Platform for Endless Possibilities
PBTE is a platform with limitless potential. By combining state-of-the-art technology with data-driven design and even AI, we’re continuously refining our processes to develop new products that push the boundaries of alt-meat.
From tenderloins to meat substitutes we haven’t even dreamed up yet, the possibilities are endless…and delicious!