Redefine Meat revamps flank steak with better texture and less plastic packaging

Redefine Meat is trying to move plant-based meat out of the novelty lane and into the premium ingredient aisle with a revamped flank steak built around texture, juiciness and less plastic. The company announced the update in March 2026 and showed it to an industry audience at Plant Based press day in Hamburg on May 27, 2026.

The new version is aimed at existing catering and retail customers in several European countries, and it will come in both chilled and frozen formats. Redefine Meat says the steak was developed with feedback from chefs and meat experts, part of a broader push to make its “new-meat” line behave more like the real thing on the plate, not just in the marketing deck.

The company is leading with the sensory upgrade. It says the revamped flank steak delivers more juiciness, a more intense flavor and a higher-quality steak texture than the earlier version. The nutrition panel is doing some of the work too: 25 grams of protein per 100 grams, 4.4 grams of fiber per 100 grams and 0.9 grams of saturated fat per 100 grams. Redefine Meat says that saturated fat level is 66% lower than a comparable beef steak.

Packaging is part of the story as well. The product now uses a single thermoform format that Redefine Meat says cuts plastic use by more than 60%. That kind of change matters in a category where shoppers and buyers can see the sustainability claim immediately, and where foodservice operators want a cleaner story to tell alongside taste and performance.

The update lands at a delicate moment for plant-based meat. The category’s first wave sold disruption; the current one has to justify shelf space, menu placement and price with better eating quality. Redefine Meat has been talking in those terms for years. It says its flank steak was the first plant-based steak designed for foodservice, has been on restaurant menus since 2022, and reached European retail on July 3, 2024. The company also says the product was served to 180 attendees at the World Economic Forum in Davos in 2024, where it pitched the meal as having a far smaller footprint than conventional beef.

That history gives the relaunch context, but it also raises the standard. If Redefine Meat can make flank steak feel closer to a real premium cut while trimming plastic and keeping the nutrition pitch sharp, it has a stronger case with chefs, retailers and flexitarian shoppers. If not, the category will keep bumping into the same problem it has had for years: the upgrades are real, but maybe not big enough to restart demand.