MailOnline tests the world’s first plant-based fillet mince steaks

MailOnline tested the world’s first plant-based fillet-minion steak – and it’s very close to the real thing.

The artificial fillet minion, made by the Slovenian firm Juicy Marbles, contains sunflower oil and soy protein that mimics real meat.

Instead of using 3D printing or a ladder, Juicy Marbles uses a patent-pending machine to align the layers of protein “fiber” from bottom to top.

This results in a texture that mimics the fibers in beef, resulting in “soft-breaking” juicy particles.

However, the product gets a great price that deserves a real fillet minion; If you don’t buy wholesale, each 113g Juicy Marbles steak costs almost £ 10 each.

Juicy Marbles says on its website: “The experience is wonderful. The texture is firm but velvety. ‘

Juicy Marbles layered proteins into linear fibers that mimic muscle structures

Juicy Marbles uses a machine called the Meat-o-Matic 9000, which layers proteins into linear fibers that mimic muscle structures.



  • the water
  • soy protein
  • Wheat protein
  • sunflower oil
  • Beetroot powder
  • salt
  • Yeast extract
  • iron
  • Vitamin B12
  • Condensers and emulsifiers

Meals (113 g steak):

  • Energy: 193 kcal
  • Fat: 7.1 g
  • carbohydrates: 2d
  • Protein: 26 g

Juicy Marbles says on its website: “The experience is excellent. The texture is firm but velvety. The juicy pieces are slowly torn off and one can begin to doubt the truth. Someone can describe it as juicy, sweet, or even exaggerated.

A fillet is a piece of meat made from a small end of a cow’s liver, a long, narrow, thin muscle located inside the waist.

Filet mignon is a valuable cut because this part of the muscle does not carry any weight, so it is naturally soft and delicate.

To replicate the luxurious consistency of fillet minnows, Juicy Marbles, unlike other current methods, does not use 3D printing and does not grow in the laboratory.

Instead, it uses a mysterious machine called the ‘Meat-o-Matic 9000’, which mimics muscle structures and layers proteins into linear fibers.

The main ingredients of these fibers are water, soy protein, wheat protein, salt and beet powder, which replicate the pink color of beef without bleeding.

Juicy Marbles also used sunflower oil fillet mince steak marbles – to repeat the creamy white texture that makes beef tender.

The calories of Juicy Marbles product are similar to real fillet mince – 170 kcal per 100 g.

The first thing that surprised me when I took out the plant-based fillet minion steak from the package was the texture – it was as shiny as beef and a little moist.

Once again, like the real thing, it’s best to sprinkle the Juicy Marbles fillets with salt before cooking.

Filet mignon is a long, narrow, lean muscle located in the lower part of the liver.

Filet mignon is a long, narrow, lean muscle located in the lower part of the liver.

The four packs of plant-based fillet mincemeat steaks are smaller and can be easily mistaken for beef.

The four packs of plant-based fillet mincemeat steaks are smaller and can be easily mistaken for beef.


According to scientists, the current rate of consumption of meat and dairy products accelerates global warming.

Cows, pigs, and other farm animals emit enormous amounts of methane into the atmosphere. Methane is about 25 times more efficient at trapping heat than carbon dioxide.

Livestock grazing means converting forests into agricultural land, which means that trees that absorb CO2 will be cut down, leading to increased global warming. More trees will be cut down to turn the land into crops, as one-third of the world’s grain is used to feed animals raised for human consumption.

In addition, nitrogen-based fertilizers applied to crops increase emissions of nitric oxide. Nitric oxide is about 300 times more effective in trapping atmospheric heat.

I fried four steaks in a little smoked hot oil, and the outside quickly turned into a nice brown crust.

The preparation of plant-based steaks took a few minutes on each side. I served them with the most basic accompaniment – chips, beans and tomato flavors – and it didn’t do any justice to the product.

In fact, my chips were a little cooked because I wanted to eat and try the steaks.

The best part about the Juicy Marbles steak was the texture – the fact that some of the fibers were easily separated was particularly similar to beef fibers.

The lines of sunflower oil are also arranged so that the inside is moist and gives the steak a rich and juicy taste.

On the palate, the meat has a very subtle hint of soy, as you might expect, but the crispy dried skin on the outside is very deep and fleshy.

At the dinner table, I don’t really think this “steak” can be said to be without animals – especially if you cover it with red wine juice or pepper sauce.

Unfortunately, the plant-based fillet is not cheap – a package of four steaks weighing 113 grams, including a delivery price of 45 euros or 38.50 pounds.

Buyers have the option to save money if they buy in bulk – it costs 96 euros (82 pounds) including delivery of four packs (16 steaks in total).

That’s a little over £ 5 per steak, at the price you would pay for a half-meat steak in a supermarket.

I served Juicy Marbles steaks with a simple accompaniment - chips, beans and tomato flavor

I served Juicy Marbles steaks with a simple accompaniment – chips, beans and tomato flavor

The best part about the Juicy Marbles steak was the texture - the artificial meat just crumbles.

The best part about the Juicy Marbles steak was the texture – the artificial meat just crumbles.

is it necessary I would say roughly. If you are organizing a dinner, vegetarian or vegetarian friends will be very happy to try this product, especially if they eat meat and occasionally still crave it.

Alternatively, feed all your meat-eating friends, hear them praise you for tasting the meat, and then shock them by telling them it’s vegetarian.

I’m not a vegetarian or a vegetarian, but I believe in the future of animal meat based on ethical, environmentally friendly plant and laboratory-grown options.

Juicy Marbles is clearly showing the boundaries with its product, which may be the key to reducing their consumption of meat addicts.

Although meat consumption is linked to global warming at current consumption levels, the UK government is reluctant to tell the public to cut back.

Earlier this month, Environmental Secretary George Justis said the government would not force the public to stop eating meat for environmental reasons because people are “finally eaters.”


Protein-rich vegetables like soy are a common ingredient in vegetarian burgers and sausages.

However, new research shows that these plant-based replacement proteins are not as accessible to human cells as meat.

Researchers at Ohio State University say this knowledge could be used to develop healthier foods.

To imitate the appearance and texture of beef, chicken, and other meats, the plants are powdered, dehydrated, and mixed with spices.

The mixtures are then usually heated, moistened and processed by an extruder.

These foods are generally considered healthier than animal meat because the plants used to make them are high in protein and low in fats.

However, laboratory tests have shown that the proteins in the substitutes are not broken down into peptides like in meat.

Peptides are short chains of amino acids that are described as the “building blocks” of hormones, toxins, proteins, enzymes, cells and tissues.

Researchers tested whether human cells could digest peptides in an alternative model of meat to the same extent as a piece of chicken.

They created an alternative model of meat from soy and wheat gluten. When opened, the material contained long chicken-like fibers.

The cooked parts of the substitute and the chicken were minced with an enzyme that humans use to digest food.

In vitro tests, meat-replacing peptides are less soluble in water than chicken-derived peptides, and they are not absorbed by human cells.

With this new concept, the researchers say the next step is to identify other ingredients that can help increase the intake of plant-based meat substitute peptides.

The study was published in the Journal of Agricultural and Food Chemistry on Wednesday (June 22nd).


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