Beyond Meat’s Plant-Based Steak Filet Makes First Entry into Traditional Steakhouse Setting

Beyond Meat has introduced its new plant-based steak product, the Beyond Steak Filet, at all locations of BOA Steakhouse, a fine dining chain known for its traditional steakhouse elements with a modern twist. The launch includes a new menu item, “Club Room Style Steak Frites,” featuring the plant-based steak as the centerpiece. Made from ingredients like mycelium, faba bean protein, and avocado oil, the Beyond Steak Filet aims to replicate the texture, sear, and juiciness of conventional beef steak, with each serving containing 28 grams of protein.

BOA Steakhouse is one of the first fine dining establishments to offer the Beyond Steak Filet, showcasing its commitment to providing high-quality and innovative menu options. Chef Brendan Collins expressed excitement about the product, highlighting how it expands their hospitality to a broader audience while maintaining quality and creativity in their dishes. Beyond Meat is also eyeing more restaurant partnerships in the future, with additional fine dining establishments expected to offer the plant-based steak soon, following the successful launch at BOA Steakhouse and Veggie Grill.

In collaboration with BOA’s culinary team, Beyond Meat’s plant-based steak has been engineered to sear and produce a “bleeding” effect similar to traditional cuts of steak. Chef Diana Stavaridis praised the Beyond Steak Filet for its ability to perform like a premium steak while utilizing ingredients that are better for consumers' health. The new menu item at BOA Steakhouse reflects a blend of tradition and innovation, showcasing the potential for plant-based offerings in upscale dining settings.