Offbeast Debuts Whole-Cut Blended Meat from Beef & Plants

Offbeast, a US alternative protein startup, has developed a hybrid solution that combines beef with plants to create whole-cut blended meat. This innovation is seen as a significant step forward in the alternative proteins sector, where whole cuts that mimic the muscle fibre of animal protein are viewed as the ultimate frontier.

The company's new 50-50 beef tips boast a continuous, muscle-like fibre structure, thanks to a new manufacturing process designed to integrate into existing meat processing lines. This process, termed "whole-cut engineering," turns unstructured meat ingredients like ground beef or beef fat into aligned, muscle-like fibres connected by a plant-based binder.

The technology was originally developed to solve the texture problem in alternative proteins. It can now be used to combine animal proteins with plant proteins to create a structured whole cut of any shape or form. Offbeast has developed and implemented the technology at industrial scale, and says the approach can increase typical beef margins by 200-400% and enable lower consumer prices.

The company's manufacturing plant in Baltimore has a capacity of churning out up to three tonnes of protein per shift. It can be used across a range of whole-cut formats, including beef strips, chunks, and steaks, as well as pork products, without affecting protein levels.

## Blended Meat: A Bridge Between Meat and Plant-Based Alternatives

Blended meat is seen as a bridge between meat and plant-based alternatives that can lower emissions, costs, saturated fat, and cholesterol and add dietary fibre to proteins without compromising on the taste or texture that makes foods like steak so loved.

Confidential product trials show that 16 out of 20 testers rated Offbeast's blended beef tips as "indistinguishable from conventional meat," with texture receiving particularly strong feedback. Several companies have used plant-based ingredients like textured vegetable protein as "meat extenders," but whole cuts are a new territory for this approach.

The American serviceable obtainable market for blended meat products is worth $5.3B, equating to 2% of the national meat market. However, experts say this doesn't account for the full foodservice and retail opportunity. In fact, three-quarters of US consumers are interested in blended meat, and more than half of meat-eaters have found 11 out of 22 such products as good or better-tasting than conventional meat in taste tests.

## The Economic Incentive for Meat Producers

Offbeast's technology can increase beef margins by 200-400% and enable lower consumer prices. This could create a compelling economic incentive for meat producers to adopt blended meat products. The company believes that the economic incentive will push adoption even faster than consumer demand does.

| Product | Protein Content (g/100g) | Fat Content (g/100g) | | --- | --- | --- | | Offbeast's blended beef tips | 23 | adjustable | | Conventional beef | 23 | 23 |

The company's manufacturing process can be used across a range of whole-cut formats, including beef strips, chunks, and steaks, as well as pork products, without affecting protein levels. Offbeast's CEO, Insa Mohr, believes that the technology can significantly increase both the economic and sustainability benefits of blended meat.

The company's whole-cut innovations can deliver around 23g of protein per 100g with an "adjustable amount of fat." Offbeast's technology is already being used for industrial production at its manufacturing plant in Baltimore, with a capacity of churning out up to three tonnes of protein per shift.