The Better Meat Deli Slice Taste Test

3 responses to “The Better Meat Deli Slice Taste Test”

1. 

   jurvetson

   Aug 16, 2022 at 11:14 pm

   Thanks Nouran! A happenstance juxtaposition in our kitchen

   Reply
2. 

   Ro-bot-tens

   Aug 23, 2022 at 11:44 am

   BMC – delicious!

   Reply
3. 

   jurvetson

   Sep 6, 2022 at 2:42 pm

   And now their Foie Gras is being served at LinkedIn, news: "Over at LinkedIn HQ, employees are getting a taste of what the future of legal foie gras might be in California. So how is LinkedIn HQ circumventing this law and serving foie gras? The Better Meat Co’s version does not involve force-feeding birds to fatten their livers. Instead, the product relies on Rhiza, a fast-growing, fungi-derived microbe that is fed a starch such as potatoes—or other upcycled agricultural byproducts—that undergoes microbial fermentation to produce a meat-like base that can be used in a variety of applications, including alternatives to beef, chicken, fish, caviar, and, as it turns out, foie gras. It will be the only dining establishment to legally serve foie gras in California, which it offers to employees atop toast. LinkedIn will also treat employees to sandwiches made with The Better Meat Co.’s vegan turkey slices created using the same microbial fermentation process. For the foie gras, The Better Meat Co. created the meaty base that was then transformed with flavorings and fats to give it similarities to its animal counterpart but with key differences. “There’s no factory farming involved. There is no animal cruelty,” Joanna Bromley, co-founder and Executive Vice President of Finance at The Better Meat Co., tells VegNews. “And it’s much better for your health, as well.”"

   Reply