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Japanese Vegan Short Rib and Skirt Steak Brand Debuts in the US

As of yesterday, December 15, the vegan meat replacements are available in the US.

Next Meats

As of yesterday, December 15, the vegan meat replacements are available in the US.

Japanese-founded company Next Meats has been making waves in Japan with its vegan meat products. Yesterday, December 15, Next Meats brought its vegan short rib and skirt steak to the US with its North American launch.

Vegan Short Rib and Skirt Steak

The vegan short rib and skirt steak from Next Meats are the first of their kind. They are made with non-GMO soy and seasoned with soy sauce, garlic, salt, sesame oil, and bean paste. Both products are high in protein, low in saturated fat, and free from artificial flavors, additives, and palm oil.

The products are designed for use in home kitchens and are easy and versatile to cook with. Both products are sliced, making them easy to use in a variety of cuisines and dishes. They can be grilled, sauteed, or stir-fried to meet the requirements of virtually any recipe, from veggie stir-fries to salads. And if you’re in a pinch, both products can simply be heated in the microwave to enjoy a seasoned snack on the go.

Both the vegan short rib and the vegan skirt steak are already being enjoyed by home cooks in Japan, as well as some Michelin-starred chefs. The products can be purchased here as of 5pm PST yesterday, December 15.

Next Meats R&D Conducted by Scientists, Biophysicists, and Engineers

Next Meats was founded in Japan in 2017 by entrepreneurs Ryo Shirai and Hideyuki Sasaki. After three years of research and development conducted by a team of scientists, biophysicists, and engineers to improve the taste and textures of plant-based proteins, they launched their first products in 2020.

Already, the company has been highly successful. Their products also include vegan beef gyudon and chicken. Next year, Next Meats has plans to launch vegan tuna, pork, and egg.

Visit NextMeats.US for more information about the brand, their North American launch, and future product releases.

Cayla White


Cayla has been writing for VegOut since 2020 and has been plugged into the LA vegan food scene since Veggie Grill was pretty much the only vegan restaurant in the city. Aside from writing articles, Cayla enjoys embracing their inner 85-year-old by listening to classical music, making playlists for their friends, and staying active through swimming, hiking, cycling, and yoga. In their free time, Cayla likes writing poetry, learning about outdoor survival and alternative lifestyles, and is always searching for the best loaf of sourdough bread.

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