Next week, the first steak made from alternative protein will be available in the U.S. Meati Foods, a Colorado-based company specializing in whole cut meat analogs derived from mycelium, will launch the Meati Steak Filet for purchase on its website starting May 23. Tyler Huggins, co-founder and CEO of Meati, expressed excitement about introducing the first sustainable, whole-food steak alternative to the market. “Steaks have a complex flavor profile,” he noted, adding that top chefs are providing positive feedback about the product.
The Meati Steak Filet consists of 95% to 97% mycelium and features a straightforward ingredient list. Each steak weighs approximately 4 ounces and closely resembles a lean tenderloin cut. According to the company, each serving contains 14 grams of protein, 9 grams of dietary fiber, 120 calories, 0.5 grams of fat, and no cholesterol. Additionally, it includes essential micronutrients such as riboflavin, niacin, folate, vitamin B12, zinc, and copper. Starting next week, customers can purchase four-packs of the steaks for $35 on Meati’s website.
Huggins emphasized that Meati’s mission is to democratize nutrition by using mycelium to create whole foods that are not only nutritious and sustainable but also delicious. “We’ve ticked all those boxes,” he stated. He explained that mycelium is fundamental to making the Meati Steak Filet a convincing meat analog, as the natural fibers of mushroom roots mimic those found in animal meat, and the product is carefully shaped into the desired steak cut.
After forming the Meati Steak Filet, the company adds coloring, flavors, and moisture to enhance its steak-like qualities. Huggins described mycelium as a blank canvas, which, while highly nutritious, is relatively flavorless on its own. The taste is derived from both the preparation method and cooking process. The Meati Steak Filet can be grilled, fried, or pan-seared, and it cooks faster than traditional beef steak. Although it cannot be prepared to different degrees of doneness, varying cooking times affect the texture and juiciness, making the eating experience comparable to that of an animal-based steak.
Meati is also expanding its product line, having previously launched two mycelium-based chicken analogs—the Meati Classic Cutlet and the Meati Crispy Cutlet—for direct-to-consumer sales in March. Although the company currently offers limited product availability, it is scaling operations rapidly. A portion of Meati’s $50 million funding round, which closed last summer, supports the construction of a nearly 80,000-square-foot “mega-ranch,” which will ultimately produce 45 million pounds of product annually. When fully operational, this facility will be capable of generating the equivalent of 4,500 cows every day while consuming less than 1% of the water and land used by traditional animal agriculture.
Huggins believes there is significant consumer demand for Meati’s products, and while the company has focused on direct-to-consumer and foodservice channels initially, it plans to enter grocery stores later this year. “We are on the precipice of massive growth,” he stated. The Meati Steak Filet is being launched at a price point comparable to that of beef, and as production scales up, the company aims to maintain this price range, potentially even undercutting beef prices in the future.
While Meati has developed prototypes for various meat analogs, including jerky and lunchmeat, Huggins mentioned that this year the company will primarily concentrate on its “Core Four” products: the two chicken items, the Meati Steak Filet, and a forthcoming marinated steak product. Establishing itself as both a brand and a capable manufacturer to meet consumer demand is currently a priority. Moving forward, Meati plans to leverage its mycelium platform and technology to create products that the market requires.
Huggins views the launch of this alternative steak as a significant step for Meati. “We believe this is a pivotal moment in history when we can look back and recognize the onset of healthy and enjoyable innovations in the market,” he said. This commitment to health extends to the ingredients used in their products, which could potentially include chewable calcium citrate with vitamin D and magnesium in future offerings, further enhancing their nutritional value.