Review of Very Good Steak - The Very Good Butchers by kyu

So, a handful of this brand’s products popped up as #groceryoutletfinds recently. Having never seen them in stores before, I was filled with excitement — which rapidly transformed into dejection when I learned from @agreene428 that they are in the process of shuttering operations due to bankruptcy. Sometimes (but not always,) it can be a bad sign when products turn up at my favorite discount grocer. I hope it’s OK to file my review as the last of the inventory trickles out to retailers.

Each slim box contains two individually vacuum-packed #mockmeat steaks. They have a deep pinkish-red color (from beets) and are sort of patty-shaped, more akin to a hamburger steak than a solidly meaty slab. The steaks are exploding with mushroomy umami and very seasoned, with prominent notes of alliums and pepper. Packed with #protein — a whopping 48g apiece! — but also a frankly alarming amount of sodium. I baked mine, which I don’t think was the best move because it developed a hard, dry crust on the outside, like bread — perhaps unsurprisingly, since wheat gluten is the second ingredient. Were I ever to find these steaks again (unlikely,) I would try pan-frying them, as it seems like it’d produce a better texture. Still, even after being prepared in the less-than-ideal oven conditions, the interior remained tender and chewy. The jackfruit and dried mushrooms lent it an enjoyable fibrousness, too.

I was feeling ravenous after a workout and nearly got through one whole steak, which was actually quite a lot of food. The only thing which slowed me down was the hefty dose of salt, which came to be oppressive on the taste buds toward the end of the meal. Under ordinary circumstances, I don’t think I’d eat more than half a piece in one sitting. Be sure to keep a drink nearby, too! Although this #meatalternative product has its flaws, I’m still saddened to hear of the closure of any company creating vegan options. Rest in peace, Very Good Butchers.