By: Abbot’s Butcher
Whether you call it plant-based or vegan, the trend of not eating animals has radically evolved over the decades. From the granola-crunching hippies of the nineties who got hooked on Diet for a New America to the angry vegans of the 2000s flaunting “I’m Not a Nugget” tees, the plant-based lifestyle hasn’t always been the cool thing to do. But just like Britney, plant-based is back, and it’s got massive public and celebrity support. Why? Simply put, vegan food is better. It’s better for the environment, definitely better for the animals, and arguably better for your health. And these days, it actually tastes better thanks to the culinary innovation of plant-based entrepreneurs. One of these companies is forging a new trend in the industry—beyond the Impossible and Beyond products commandeering seemingly every fast-food chain and independent brewery menu. Abbot’s Butcher is the next generation of plant-based meat, and here’s why you should get on board.
We really need to eat more sustainably
Most people don’t think about suffocating greenhouse gases, manure pollution, or the massive land requirements for raising livestock when they bite into a spicy birria taco. It’s a bit of a killjoy to connect the dots between what we eat and the impact it has on our environment, but the reality is, it really does. An Oxford University study cites that eating vegan is the single most impactful way an individual can reduce their environmental impact. So yes, your seemingly insignificant decision to have sausage on your pizza or grilled chicken on your salad does add up.
How? Over fourteen percent of the global total greenhouse gas emissions come from animal agriculture. In the US, 25 percent of the nation’s total agricultural emissions come from enteric fermentation—aka cow burps and farts. Speaking of, the nearly 94 million cows in the US create a ton of waste—literally. The waste from a 2,500 herd of cattle is equivalent to the waste of a city the size of Minneapolis. And all that waste sits in what the industry calls manure lagoons—giant vats of open excrement so uncontrollable that the USDA grants a limited amount of seepage into the surrounding earth and waterways.
Sorry if this ruined your taco experience. The good news: plant-based meat sidesteps the massive contributions to greenhouse gases and the repulsive manure lagoons. And Abbot’s Butcher makes Ground “Beef,” “Chorizo,” and Chopped Chick’n, so you can still enjoy that taco or meaty salad. Win.
Is plant-based meat healthier?
The short answer is yes—no matter what brand you’re eating, plant-based meat is free of harmful cholesterol, natural and artificial hormones, and cancer-causing inflammatory compounds (remember, red and processed meats are considered Group 2A and Group 1 carcinogens—yikes). Beyond these basic health attributes, there’s a massive range in health benefits (or detriments) across the variety of brands.
The first iterations of plant-based meats—like Gardein and Lightlife—were largely soy and wheat-based. We’re not bashing soy, but more so the use of soy protein isolate. It’s essentially soy that’s been chemically treated to isolate the protein of soybeans. Plus, because over 90 percent of the soy grown in the US is genetically modified, you’re likely eating soy that’s been chemically treated and grown with pesticides. That’s just not something we like to think about when chomping down on a vegan chicken nugget.
After 2010, the second wave of plant-based meat emerged. Beyond Meat and Impossible Foods swept up loyal fans by collaborating with fast-food chains, celebrity chefs, professional athletes, and full-on celebrities. The addictive Impossible Whopper and surprisingly spot-on Beyond Orange Chicken at Panda Express redefined what plant-based could be, but then we looked at the ingredients. Canola oil, natural flavors, methylcellulose—what even is that? It’s a laxative, but some companies are now listing it a “plant fiber” to not scare consumers. The second wave of vegan meat may taste great, but it’s at the expense of engineered ingredients with questionable health consequences.
Abbot’s Butcher is the next generation of plant-based meat, bridging the gap between taste and nutrition. It’s free from soy, gluten, natural and artificial flavors, and multi-syllable ingredients. And so far, it’s the only one that can make these claims. The brand uses thoughtfully sourced pea protein to build 15-18 grams of protein in each of its foods. The rest is a mix of spices, vegetables, and extra virgin olive oil—that’s it. Abbot’s Butcher’s Ground “Beef,” “Chorizo,” and Chick’n are made with clean, Non-GMO Project Verified ingredients, meaning you won’t regret your dinner the morning after (raise your hand if you’ve had stomach issues after eating a Beyond or Impossible Burger. Yep, been there).
Plant-based meat finally tastes good
Adjusting our lifestyle to benefit the environment and our health hasn’t always been easy or convenient. If you want to eat whole, plant-based foods, there’s a lot of cooking and meal prep involved, and we’re not all for that. The second generation of plant-based meat ushered in convenience and improved the taste and texture of its vegan predecessors, but it sacrificed quality ingredients to do so. The reality is, few are willing to give up the foods they love for the sake of their health or the environment. Tacos are just too good. The solution? Make better plant-based meat. And Abbot’s Butcher has done just that. The texture is spot-on, and the flavor is so satisfying. When you can eat the “Chorizo” by the spoonful, you’ve picked a winner.
The future of food is definitely trending plant-based, but it’s no longer enough to just make a burger or nugget that tastes good. It has to make you feel good, too, and Abbot’s Butcher is doing just that.
Find Abbot’s Butcher at a retailer or restaurant near you.
