Insa Mohr
Co-founder / CEO
Offbeast
Offbeast produces plant‑based whole‑cut steaks, such as filet mignon and ribeye, using its proprietary Cross‑Fiber Assembly™ technology that replicates the texture and bite of animal muscle. The cuts deliver up to 44 g of protein per serving, contain no cholesterol, and are pre‑cooked and frozen for ready‑to‑eat preparation in four minutes or less, serving both home cooks and foodservice operators.
- Clean Technology
- Consumer Goods
Updated yesterday
Funding
Raised to date
$3.5MRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Funding rounds are not available yet.
Founders
Product
Problem
Consumers seeking plant-based alternatives often find limited options for whole-cut steaks that replicate the texture, bite, and cooking experience of animal meat. Existing plant-based products are typically ground or processed, leaving a gap for authentic, ready-to-cook steak cuts.
Solution
Offbeast Foods addresses this gap by producing plant-based whole-cut steaks using its proprietary Cross‑Fiber Assembly™ technology, which mimics the natural structure of muscle fibers without relying on slow biological processes. The platform creates cuts such as filet mignon and ribeye that deliver a meat‑like texture, high protein content (up to 44 g per cut), no cholesterol, and low saturated fat. Most products are pre‑cooked and can be prepared in four minutes or less, making them convenient for both home kitchens and high‑volume foodservice operations. Offbeast distributes frozen products directly to consumers and supplies restaurants across the East Coast, enabling scalable adoption of premium plant‑based steaks.
Target Audience
Primary customers are home cooks looking for premium plant‑based steaks and restaurants/foodservice providers seeking quick‑cook, high‑protein meat alternatives for their menus.
Features
- Proprietary Cross‑Fiber Assembly™ process that builds plant protein fibers in a pattern similar to animal muscle
- Whole‑cut steak formats (e.g., filet mignon, ribeye) with best‑in‑class texture as reported by 70 % of customers
- High protein density (up to 44 g per cut) with zero cholesterol and reduced saturated fat
- Pre‑cooked, frozen products that heat to ready‑to‑eat in four minutes or less
- Continuous‑flow manufacturing for low‑cost scaling and consistent product quality
- Direct‑to‑consumer frozen shipping and B2B supply for restaurants and foodservice operators