New York-based vegan whole-cut pioneer Chunk Foods announces it has partnered with the NYC chain Jajaja Mexicana to bring tacos and chimichangas featuring Chunk Steak to all four Jajaja locations in NYC, in Lower East Side, West Village, Hudson Yards, and Williamsburg.
Last year, the addition of Chunk Steak to menus at high-end steakhouses was successful to the degree that Charley’s Steak House ordered 100,000 units of Chunk Food’s plant-based steak, confident of its superior quality. “We are reshaping the steakhouse experience and catering to the expanding tastes and preferences of today’s consumers,” said Seth Miller, VP and CEO of restaurant group Talk of the Town at the time.
Later that year, Talk of the Town group would go on to add Chunk Steak to Vito’s Chop House, Fishbones, and a third Charley’s Steak House location. CEO Amos Golan told vegconomist that the feedback from the steakhouses had been overwhelming: “We knew this announcement was historic, marking the first time a traditional steakhouse chain in America is serving a plant-based steak, but I’d be remiss to say we expected this type of international media attention. It’s truly been incredible, and positions Chunk as a global leader in the space.”
The menu options rolling out at the Mexican chain from today are Chunk Steak Birria Tacos and Chimichangas.
- Birria Tacos ($22): Three tortillas filled with Chunk Steak birria, coco queso, cilantro, and onion, served with consommé & lime.
- Chimichangas ($22): Crispy tortilla, Chunk Steak, Spanish rice, black beans, coco queso, pico de gallo, lettuce, sour cream, served over consommé.
This latest foodservice rollout means that Chunk Foods is now served at over 30 restaurants around NYC boroughs Manhattan, Brooklyn, Queens, and the Bronx.
Naturally fermented plant meat
Chunk leverages a natural fermentation technique through a patented process which offers advantages in scaleup and manufacturing in comparison to extrusion or precision fermentation. The plant-based meat is created with “cultured” soy and wheat, beet juice, coconut oil, water, and salt, and is fortified with B12 and iron.
According to the company, its products “have a meaty texture and bite, and unmistakable umami flavors. Minimally processed and made with just a handful of recognizable ingredients, Chunk has no preservatives, additives, cholesterol or GMOs, and boasts 25 grams of protein.”
Tastes like beef
Golan says today, “We’re thrilled to partner with Jajaja Mexicana to bring our steaks to even more New Yorkers. Packed with protein and made simply, our products are a perfect fit for Jajaja’s plant-forward menu.
“We’ve developed a unique fermentation technology to create whole cuts of meat that look, cook, and taste like beef. Our products are super easy to work with—if you can cook with beef, you can cook with Chunk. They’re also pre-portioned and vacuum-packed, making meal prep a breeze, even on busy nights.”
Chunk Foods is available at Jaja Mexicana from today.
