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Innovative New-Meat dishes made with Redefine Flank premium cuts are now part of the menus of German Gymnasium, Chotto Matte, Gillray’s Steakhouse & Bar and Mr. White’s in London
New-Meat™ pioneer Redefine Meat has announced that five top restaurants in London, including German Gymnasium, Chotto Matte (Soho & Marylebone), Gillray’s Steakhouse & Bar and Mr. White’s, have added Redefine Flank Steak to their menus to expand the selection of premium, sustainable dishes that will satisfy the most demanding meat-lovers.
With a level of quality comparable to high-quality animal meat in terms of taste, texture and aroma, New-Meat brings an endless range of possibilities to chefs and diners, including dishes created with the meatiest and juiciest flank steaks. Whether they’re in the mood for a classic steak dish or spicy Japanese-Peruvian fusion, diners in London can now enjoy dishes created with Redefine Beef Flank and Redefine Lamb Flank, without compromising on the meat-eating experience.
By combining a true love of meat and breakthrough technologies, Redefine Meat made possible what was previously considered unattainable: delicious, plant-based meat that is proudly served in prestigious restaurants, including those famous for their quality meat. Endorsed by leading chefs worldwide, New-Meat is ideal for diners looking to reduce their consumption of animal meat, without compromising on taste, aroma and texture.
All Redefine Meat products are made from non-GMO, plant-based ingredients, contain no cholesterol and do not use any animal or animal by-products. The New-Meat range of products includes Redefine Beef Flank and Redefine Lamb Flank as well as Redefine Burger, Redefine Beef Mince, Redefine Sausage and Redefine Lamb Kabab.
Eshchar Ben-Shitrit, CEO and Co-Founder of Redefine Meat, commented, “We are delighted to partner with these prestigious restaurants and bring New-Meat to their discerning clientele. As we continue our expansion in Europe, we are looking forward to increasing the availability of New-Meat to more chefs and restaurateurs and help them meet the high demand from meat-lovers, flexitarians, vegetarians and vegans.”
