Plant-based mince is now 29% cheaper than beef, lamb, and pork mince at Tesco, according to a price comparison conducted by nonprofit think tank GFI Europe
I feel like the thing is you can hide so much in something like a burger between sauces and other toppings and stuff that it’s really the texture and protein that’s doing the heavy lifting. Which by the way is no bad thing, if I can’t tell the difference anyway then awesome.
I’m sure we’re quite a lot further away from having a “naked” cut of meat with minimal seasoning tasting like the real deal, but that also doesn’t really matter either. I eat a handful of steaks a year and I probably won’t have a veggie steak any time soon, but if 6-8 steaks a year is the only meat I’m still eating in a few years that’s a huge step in the right direction
I feel like the thing is you can hide so much in something like a burger between sauces and other toppings and stuff that it’s really the texture and protein that’s doing the heavy lifting. Which by the way is no bad thing, if I can’t tell the difference anyway then awesome.
I’m sure we’re quite a lot further away from having a “naked” cut of meat with minimal seasoning tasting like the real deal, but that also doesn’t really matter either. I eat a handful of steaks a year and I probably won’t have a veggie steak any time soon, but if 6-8 steaks a year is the only meat I’m still eating in a few years that’s a huge step in the right direction