BOULDER, COLO. — Meati, a startup creating whole-cut meat alternatives, is launching its first national consumer offerings. The company’s classic cutlet and crispy cutlet are available direct-to-consumer online, with a steak filet set to launch later this spring.
The cuts are made with mycelium, the vegetative part of fungus consisting of branching, thread-like fibers. They are 95% mycelium and contain 17 grams to 18 grams of protein per serving. High in fiber and low in fat and sugar, the gluten-free meat alternatives may be pan seared, baked or grilled like animal meat.
The national debut comes on the heels of the startup’s successful pre-order launch in February, which saw the entire pre-order inventory sell out in less than a day. The direct-to-consumer availability builds on Meati’s appearance on menus at SALT Bistro and Birdcall, two Colorado-based restaurants.
“We know Meati has the potential to diversify the protein category with whole-food alternatives that deliver high-quality nutrition,” said Tyler Huggins, co-founder and chief executive officer of Meati. “Today’s national debut has been years in the making, and we’re eager for people at home to try Meati and feel the difference our whole-cut, whole-food nutrition delivers.”
In tandem with the national direct-to-consumer debut, Meati has tapped David Chang, chef and founder of Momofuku and Majordomo Media, to serve as a brand ambassador. Chang will partner with Meati to create instructional content, including cooking tutorials and recipes for each cut.
“I’ve been closely following plant-based innovations for years and can say without hesitation that the food Meati delivers is unmatched in terms of ingredients, texture and taste,” Chang said. “I’m thrilled to be part of the team and want to bring the power of Meati to life as people prepare it in their home kitchens.”