Florida steakhouse sells plant-based steak for $69.

Florida steakhouse sells plant-based steak for $69.

Charley’s Steak House Introduces a Plant-Based Steak, Fooling Even the Staff

Plant-based foods have been making their way onto fast-food chain menus for years, from KFC to Pizza Hut and Chipotle. Now, a Florida steakhouse chain is joining the fray by offering its customers a sizzling, wood-fired plant-based steak filet for $69. Charley’s Steak House, owned by Talk of the Town Restaurant Group, claims to be the first steakhouse chain in the US to add a plant-based steak to its menu.

The 6-ounce plant-based steak, created by Israeli startup Chunk Foods, is making its debut at Charley’s Orlando outpost. According to Clark Woodsby, Executive Vice President of Charley’s, the plant-based steak is so good that even the staff were fooled during blind taste tests. “It’s so close to meat-based that it fooled us, and honestly, you want more and more of it,” he said.

This innovative addition to the menu is labeled as the “F U Filet Mignon – Freaking Unbelievable Plant-Based by Chunk,” highlighting the confidence Charley’s has in this new offering. In fact, the restaurant group has committed to purchasing 100,000 units from Chunk, with plans to introduce the plant-based steak to their other dining concepts in Central Florida by October.

Chief Operating Officer of Talk of the Town Restaurant Group, Seth Miller, reveals that the company has been searching for a plant-based option for 15 years, long before companies like Beyond Meat and Impossible Foods gained popularity. Miller explains that the absence of a “center of the plate” vegan option was particularly noticeable during private events. Charley’s would end up offering a combination of non-meat side dishes to fulfill the customer’s request. “We just did a really poor job,” Miller admits.

Despite its hefty price tag, Miller emphasizes that the quality of the plant-based steak is worth the added expense for guests. Chunk Foods CEO, Amos Golan, explains that their product stands out from competitors because they produce “whole cuts” of plant-based meats using fermented soy and wheat, beet juice, coconut oil, and fortified iron. The fermentation process used by Chunk is similar to the technology used in making cheese or sausage, and the addition of coconut oil allows the plant-based steak to render fat like a real steak, resulting in a nice umami flavor and a unique texture.

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However, Chunk Foods is entering a market that has seen a slowdown in sales. In 2022, retail sales of plant-based meat declined by 1.2 percent to $1.4 billion. Even the industry giants, Beyond Meat and Impossible Foods, have faced challenges. Both companies sell their plant-based burger patties, sausages, steak tips, and chicken in grocery stores and fast-food restaurants. Impossible Foods has undergone multiple rounds of layoffs, while Beyond Meat saw a slump in sales as consumers began to turn away from plant-based meat substitutes.

Despite these challenges, Golan believes that Chunk Foods is targeting an untapped market. While plant-based foods have been popularized in fast-food chains like KFC, Pizza Hut, McDonald’s, and Chipotle, entering the scene at a high-end culinary level is a new and exciting opportunity. Golan explains, “Fine dining is an exciting channel because these chefs are the ones who are really innovating and dictating what consumers actually eat and want in the coming years.”

In conclusion, Charley’s Steak House is making waves in the restaurant industry by introducing a plant-based steak to its menu. This innovative offering by Chunk Foods has impressed not only the staff at Charley’s but also promises a high-quality dining experience for guests. While the market for plant-based meats has faced challenges, Charley’s Steak House and Chunk Foods are taking a bold step to bring plant-based options to a whole new level.

• Beyond Meat
• Plant-Based Foods
• Restaurants