Beyond launches mycelium steak

Plant-based alt-meat maker delves into fungi with long-awaited full-cut analogue.

El Segundo, Calif.-based Beyond Meat has rolled out its newest product — the Beyond Steak Filet — for foodservice. 

The whole-cut alt-steak is made with mycelium, faba bean protein and avocado oil, and the product “bleeds” when cut, courtesy of beet juice extract. Beyond says the filet “delivers the fullness and depth of flavor you’d expect from…