Israeli startup Chunk Foods is making an entry into the U.S. retail market with a launch of plant-based whole-cut steaks. Their carefully crafted cuts are designed to resemble the texture and taste of traditional steak, meeting the rising demand for high-quality meat alternatives in the U.S. The retail debut follows a series of successful partnerships with high-end dining establishments in cities like New York and Los Angeles, where their product has already gained traction among chefs and diners seeking authentic plant-based experiences. Chunk Foods’ move into grocery stores is part of a larger expansion plan to bring their sustainable, cost-effective meat alternatives to mainstream consumers nationwide by 2025.
Chunk Foods began with a straightforward yet ambitious goal: to transform plant-based meat alternatives by focusing on whole cuts rather than the ground or minced options that have been more common in the market. Led by CEO Amos Golan, the company attracted a $15 million seed investment in 2023 from a range of backers, including Fall Line Capital and Robert Downey Jr.’s FootPrint Coalition, who saw potential in Chunk Foods’ innovative approach. The capital enabled the company to scale up its production capabilities and establish a factory in Israel that can produce millions of steaks annually, enhancing its ability to offer affordable and authentic plant-based products to the American public.
The U.S. plant-based meat sector is a fast-growing market, fueled by consumer interest in healthier, more sustainable food options. In 2022 alone, plant-based foods in the U.S. retail sector reached a milestone of over $6 billion in sales, an indicator of rising consumer demand for options that align with ethical and environmental values. While certain categories like plant-based burgers have begun to plateau, consumers are increasingly drawn to other products, such as whole-cut steaks, that closely mimic the look, taste, and texture of traditional meat. This shift speaks to a growing appetite for alternatives that not only align with personal and environmental priorities but also elevate the dining experience.
Chunk Foods’ debut in retail is a natural progression from its previous ventures into the food service market, where the company first introduced its products to the public. High-end restaurants such as Coletta and The Butcher’s Daughter in New York City were among the first to serve these plant-based steaks, winning over diners and chefs alike with their realistic taste and versatility. These partnerships allowed Chunk Foods to establish a reputation in fine dining, setting a solid foundation as they transition to retail and aim for broader consumer accessibility.
One of the distinguishing factors that sets Chunk Foods apart is its use of solid-state fermentation, a process that yields highly textured, flavorful whole-cut meats that bear a remarkable resemblance to traditional beef. Unlike high-moisture extrusion, commonly used in plant-based meat production, solid-state fermentation gives Chunk Foods the ability to precisely control the micro-texture of its products. This control extends to factors like the thickness, fiber direction, and even the color of each cut. By fermenting soy flour with food-grade microorganisms, they achieve a texture and flavor that avoids the typical “beany” or “grassy” notes associated with other plant proteins. The result is a juicy, mouthwatering steak that retains moisture and fat much like animal meat, delivering a more satisfying experience for consumers.
Other companies have tried to replicate the structure of whole-muscle cuts, each employing different technologies and ingredients to mimic meat. Redefine Meat, another Israeli startup, has experimented with 3D printing to create plant-based flank steaks, while Meati Foods uses a mycelium-based approach to achieve a similar effect. However, Chunk Foods’ solid-state fermentation remains unique for its cost efficiency and ability to scale. This approach is expected to lower prices as production ramps up, meeting a need for affordable, high-quality plant-based meat alternatives in a market that has historically been priced at a premium.
The steak products themselves offer versatility that appeals to both home cooks and culinary professionals. Chunk Foods’ lineup includes a variety of cuts suitable for grilling, pan-searing, baking, or even air frying, providing consumers with easy ways to integrate plant-based options into their meals. With protein levels rivaling those of traditional meat cuts—like their Steakhouse Cut, which packs 37 grams of protein per serving—these plant-based steaks not only mimic the look and feel of beef but also match its nutritional profile. At prices ranging from $6.99 to $9.99, the cuts are accessible and practical for everyday meals, making them a potentially transformative product in the plant-based meat sector.
As Chunk Foods scales up and prepares for a nationwide rollout in 2025, the company is well-positioned to capitalize on the growing trend of plant-based dining. Their success in food service and the attention they’ve garnered in the retail space signal that consumer tastes are indeed shifting toward more sophisticated plant-based options. By combining innovation in food technology with a commitment to affordability, Chunk Foods is not only expanding the possibilities for plant-based foods but also making it easier for consumers to explore meat alternatives that don’t sacrifice taste, texture, or culinary experience.
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