Whether you’re observing the Nine Days or simply looking to expand your kosher menu, a new line of kosher-certified, plant-based meat alternatives has arrived in St. Louis.
Chunk Foods, an Israel-based company specializing in plant-based whole cuts, is now available in the St. Louis market. The company says its products can be found at Fresh Thyme stores and most Whole Foods Market locations.
The timing is especially welcome for many observant Jews. At sunset on July 14, the Jewish calendar entered the Nine Days, the annual period of mourning leading up to Tisha B’Av. During that time, many traditionally refrain from eating meat and drinking wine, sending families in search of satisfying alternatives at the dinner table.
Chunk Foods was founded by Amos Golan, a chemist and Le Cordon Bleu-trained chef who said the company’s goal wasn’t simply to imitate beef.
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“Our goal was never to ‘fool’ or trick anyone,” Golan said. “We just wanted to provide a high-protein, clean-label and deeply satisfying center-of-the-plate option.”
The timing may be ideal for the Nine Days, but Golan said that wasn’t the company’s original goal.
“We didn’t design Chunk specifically for the Nine Days, but we absolutely had the kosher market in mind from day one,” he said. “We live and develop our products in Israel, where keeping kosher is just a way of life, not a niche.”
More than another veggie burger
Unlike many meat alternatives that mimic burgers or crumbles, Chunk focuses on steaks, steakhouse cuts and pulled “meat” products that can be pan-seared, grilled or braised much like beef. The products are pareve and certified kosher by both the Orthodox Union and Israel’s Chief Rabbinate.
Golan said the biggest misconception is that Chunk is just another vegan substitute.
“People think it’s going to be like every other vegan option they’ve tried,” he said.
The company uses a natural fermentation process to produce whole cuts rather than burgers or crumbles. Chunk says its products are made with a short ingredient list and contain up to 37 grams of protein, depending on the variety. The lineup includes steaks, steakhouse cuts, slabs and several varieties of pulled “meat.”
First time trying it?
For home cooks curious about trying Chunk for the first time, Golan recommends treating it much like a traditional steak.
“Keep it simple,” he said. “Thaw the product, season it with kosher salt and pepper, then pan-sear it for about five to seven minutes before serving.”
He said the goal is to let the product’s texture and flavor speak for themselves rather than masking them with heavy seasonings or complicated recipes.
