Beyond Meat has launched its new Beyond Steak Filet, made from mycelium, faba protein and avocado oil, through a number of foodservice partnerships in the US.

Responding to rising demand for meat alternatives made with more 'natural' and nutritious formulations, the alt-meat giant crafted the Beyond Steak Filet to a recipe that is ‘rooted in plants,' focusing on wholesome plant ingredients.

According to Beyond, the product sears just like a traditional steak and delivers a ‘tender and juicy’ bite. The plant-based whole cuts provide 28g of protein per serving, with just 1g of saturated fat and zero cholesterol.

The steak ‘bleeds’ with plant-based juices, and is designed to deliver the fullness and depth of flavour that consumers would expect from a premium steak.

The product has been added to the menu of US steakhouse chain BOA Steakhouse, featured in a signature ‘steak frites’ dish in collaboration with BOA’s chef Brendan Collins.

It has also been made available at vegetarian bar and restaurant Ladybird in New York City, incorporated into a bao buns small plates dish; and Veggie Grill by Next Level locations, offered as an entrée featuring the whole cut steak with customers’ choice of sauce and sides as part of its All American Vegan menu.

L-R: Beyond Meat's steak fillet at Veggie Grill by Next Level; Ladybird's bao buns dish

Top image: BOA Steakhouse's new plant-based steak frites offering