Beyond Meat is finally bringing its whole-cut mycelium steak to retail shelves in the US, starting with Wegmans and H-E-B.
A year after introducing its whole-cut steak in US restaurants, alternative protein pioneer Beyond Meat is debuting the mycelium-based filet at supermarkets.
The company is rolling out the steak filet as a two-pack at Wegmans and H-E-B, following its direct-to-consumer launch on its Beyond Test Kitchen website in October.
The steak became the top-selling item on the site, and has since become one of over 20 Beyond products to have been certified by the Clean Label Project.
For Beyond founder and CEO Ethan Brown, getting the steak onto supermarket shelves is a big deal. “I believe Beyond Steak Filet is our most compelling centre-of-the-plate innovation since the Beyond Burger,” he claimed.
You no longer have to limit your steak intake, says Beyond Meat
The Beyond Steak Filet has so far been confined to eateries like Boa Steakhouse, Ladybird, and Next Level Veggie Grill. Following customer feedback, Beyond opened up its mycelium-derived protein to home cooks for the first time with the launch of the Beyond Test Kitchen.
The product’s success on this platform has paved the way for a brick-and-mortar debut. “I encourage you to take a look at consumer reactions to Beyond Steak Filet, which is currently only offered through our direct-to-consumer platform, Beyond Test Kitchen,” Brown told investors in the firm’s Q1 2026 earnings call.
“It is gaining an enthusiastic following,” he added, teasing a retail launch for the steak “as production ramps up later this year”.
In a press release, Beyond said the mycelium steak has garnered “overwhelmingly positive feedback”, with customers praising its “delicious taste, great texture, and strong nutritional profile”.
The whole-cut steak is comprised of a base of wheat gluten, fava bean protein, avocado oil and mycelium, with a small amount of brown rice powder, oat bran and fibre, malted barley flour, apple extract, beet juice colour, spices, vinegar, starter culture, and salt.
The filets are frozen, and each 127g cut delivers 28g of protein, 3g of fibre, and just 1g of saturated fat. “The product marks the introduction of the powerhouse ingredient mycelium into our portfolio,” said Brown.
“Whereas consumers are typically advised to limit their consumption of steak, the remarkable nutritional profile of Beyond Steak Filet means you can turn any meal into a steak occasion,” he added.
Beyond said the steak can be seasoned and seared for around four minutes on each side, and used in tacos, salads, and grain bowls, aside from being the centrepiece in a steakhouse-style meal.
Can Beyond ‘push the envelope’ with mycelium steak?
The launch comes after Beyond’s sales declined by 15% in Q1 2026, marking its lowest quarterly total in seven years, largely due to a 19.5% dip in volumes.
This followed the fall of its revenues to an all-time low in 2025, a year when it saw its share price slump to its nadir, became a meme stock, had to deny rumours of bankruptcy, and received a delisting warning from Nasdaq.
It has led the embattled firm to rebrand to Beyond the Plant Protein Company and diversify its offerings has been betting on its Beyond Immerse range of sparkling protein drinks for a turnaround of its fortunes, roping in Knicks star Josh Hart as a brand ambassador for the line’s rollout in over 26,000 stores in New York.
Beyond has maintained that it will not retreat from its core category of meat alternatives, with Brown outlining a three-point plan to stabilise this side of its business. For starters, it will continue to focus on gaining distribution and building out brand blocks in the frozen retail set.
Secondly, the company is rounding out its healthier Beyond IV portfolio, having rolled out its upgraded breakfast sausage lineup across major retailers. Moreover, it’s collecting health and environmental accreditations, such as those from the Clean Label Project and the Climate Solutions Framework.
And finally, Beyond will continue to “push the envelope” with new centre-of-the-plate protein offerings like the mycelium steak filet.
“I believe that [by] introducing consumers to our brand and our foundational commitment to great taste, clean ingredients, and plant-based nutrition in less controversial applications, we will bring back many to the centre of the plate,” he said last month.
