Here’s an update for those who criticize meat lovers and advocate for plant-based diets: The trend of shifting towards plant-based foods has hit a roadblock this summer, and it shows no signs of recovering. The media’s push against meat consumption, claiming it’s detrimental to our health and the environment, is nothing more than nonsense. Beyond Meat, the second-largest manufacturer of plant-based meat alternatives, recently announced a loss of $53 million in the second quarter of 2023, accompanied by a 40% decrease in US revenue. The company’s decline began last fall when their Chief Operating Officer, Doug Ramsey, was fired for a bizarre incident involving him biting someone’s nose during a road-rage confrontation, not a plant-based organ. In a similar vein, Impossible Foods, the market leader in meatless products, plans to reduce its workforce by 20% after making cuts last year. These cost-cutting measures aim to align expenses with revenue, as stated by the CEO in February. Furthermore, Impossible Foods has repeatedly postponed its anticipated initial public offering since 2021, and the value of their private shares has plummeted by 89% in the past two years, causing skepticism about their long-term growth. Despite all this, beef consumption in the US has rebounded to 58.9 pounds per capita in 2022, up from a low of 54 pounds in 2017, according to the USDA. In New York City, steakhouse restaurants continue to dominate the food scene, with new ones replacing closed ones. Rocco’s, located on Madison Avenue, is set to take over the former BLT Steak on East 57th Street. Additionally, Daniel Humm, the chef and owner of Eleven Madison Park, decided mutually with the owners of 425 Park Avenue not to open an all-vegan eatery there. Instead, the restaurant will be a normal, albeit health-conscious, establishment by Jean-Georges Vongerichten. The most popular dishes in the city right now aren’t creative variations of tofu, but rather Mischa’s $29 hot dog and Tatiana’s short rib pastrami suya. Meat remains a staple on menus throughout various restaurants, even those not officially categorized as steakhouses, such as the Lambs Club, Monterey, The Grill, and Knickerbocker Bar & Grill. Americans truly enjoy the taste of beef, especially when it’s sourced within the country itself. For instance, Mischa offers a massive beef-and-pork hot dog that New Yorkers can’t resist devouring. Similarly, Tatiana’s short rib pastrami suya has earned a reputation as one of the best dishes of the year. Personally, I found myself drooling over the sweet-and-pungent chili-rubbed boneless ribeye at Michael Lomonaco’s Porter House, the gorgonzola-cured Texas wagyu ribeye at Andrew Carmellini’s Carne Mare, and the succulent porterhouse on the bone at David Burke’s Red Horse in White Plains. And I’m not even someone who frequently eats steak! However, when there are options like these available, who would be eager to dig into an Impossible Burger that relies on lab-engineered soy leghemoglobin to mimic bleeding or a Beyond Meat patty made from pea and rice protein, sunflower lecithin, and methyl cellulose? While most medical professionals do recommend limiting red meat consumption for cardiovascular health, these artificially created alternatives are far from what they prescribe.
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