Anyone who has tried meat substitutes in the past knows exactly what to expect. Either a product that looks almost perfect but disappoints in taste, or one that is edible but doesn’t really make you want to come back to it because of the appearance or texture.
Therefore, before we tasted Chunk, we did not arrive with high expectations. On the contrary. Past experience taught us to be cautious. But already from the first stages it was clear that something here is different.
To understand the difference, you need to start with Chunk’s production method. While most products in the category are based on combining protein particles to create texture, here it is a completely different approach.
Instead of trying to "sculpt" meat, at Chunk they use a natural fermentation process, similar to the production of sourdough bread or aged cheeses. The result is a whole cut with long fibers that open when cut, and feel more natural in the mouth.
It may sound technical, but in practice it translates into a very different eating experience. Less pasty, more fibrous, and mainly much closer to what you expect to get from a dish of this type.
It smells like steak
Chunk’s steak was the first test point. Simple preparation, a hot pan, basic seasoning. Already at the searing stage, good barbecue aromas rose and the color that developed looked promising.
The first bite was surprising. The texture was juicy, with a pleasant chew and not too crumbly. It is not meat, and there is no attempt to confuse, but it is definitely one of the more successful experiences we have encountered in the field.
The flavor also managed to hold up. Grilled, pleasant, one that connects well to sauce or proper seasoning. There is a slight aftertaste, like in most products in the genre, but it is milder than what we have known in the past.
The pulled meat – the most faithful to the source
If there is one product in Chunk that really managed to take the lead, it is the pulled meat. Here it is already something completely different.
It is convenient to work with, absorbs flavors excellently, and feels more natural within a dish. Whether it is a tortilla, a stew, or a quick stir-fry, it integrates smoothly and delivers a very tasty result.
This is also the product that is easiest to connect with, especially for those who are not looking for an exact imitation of meat, but rather a tasty and flexible solution for everyday use.
And it is also healthy
Beyond the culinary experience, Chunk also has a clear nutritional advantage. It is a product with a relatively short and clean ingredient list, without preservatives or unnecessary additives.
The data speaks for itself. High protein concentration, up to 25 grams per steak and even more in thicker cuts, a relatively low caloric value of about 130 calories per 100 grams, no cholesterol and low sodium.
In addition, the product provides about 50 percent of the recommended daily intake of iron and vitamin B12, which makes it relevant also for those looking for more balanced nutritional solutions.
One of Chunk’s prominent advantages is availability. Unlike many products in the field that remain within the boundaries of restaurants or niche stores, here it is a very wide distribution.
Chunk products can be found in the large and well-known retail chains, in various convenience stores, and also in natural and health stores. In addition, they are also available at Tiv Taam, which for years refrained from introducing similar products, as well as on Wolt Market and Yango Deli.
In terms of price, it is a relatively accessible range for the category. About NIS 40 for 226 grams of steak or a cut, and about NIS 30 for the pulled meat version.
After quite a few disappointments, Chunk manages to offer something different. It is not perfect, and it also does not try to be meat one-to-one, but it does manage to stand on its own.
For those willing to give it a chance and move away from automatic comparisons, this is one of the more interesting options currently on the market. Definitely a product we would be happy to bring back into the kitchen.