Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

Beyond Meat S-1

sec.gov

Post reply on HN
Print view View original

381–390 of 439 posts

Re: Beyond Meat S-1

#381

Post by dagw »

perfunctory wrote: post #369
JohnFen wrote: post #296

Earlier quoted context omitted.

> (I live in a city, it was easier than I thought it would be to connect with a farmer out in the rural part of my state.) I wish that more people would realize how easy this is! Plus, the quality of the meat you'll get (even if you aren't overtly buying the best possible) simply blows anything you find in the supermarket away. Here's what I've been doing with 4 friends for years now: every year, we go in on buying a…

> ... with 4 friends for years now: every year, we go in on buying an entire cow from a local rancher. With the current global adult (ages 15-64) population of approximately 5B your method would need 5B/4 = 1.25B cows. The current global cattle population is about 1B [0] https://www.statista.com/statistics/263979/global-cattle-pop...

You're assuming that those 4 people consume all the meat themselves and don't share any of their meals with their family or in other ways re-distribute a portion to other people.

Re: Beyond Meat S-1

#382

Post by ahawkins »

thaumaturgy wrote: post #87
PerfectElement wrote: post #27

I've been vegan for 15 years, and I've tried all sorts of veggie burgers and mock meats available. Some of them are good, but pretty easy to tell they are not meat. When I first had the Beyond Burger last year (just plain with 2 thin slices of bread) it brought back a very strong memory of how meat used to taste. I wonder if most meat eaters would be able to tell it's not meat on a blind test. I'm curious to try the…

I'm a pretty shameless meat eater (I know...), and tried the Beyond Burger at Carl's a while back out of curiosity (not an outfit I visit often, I do try to stay local at least). Granted that Carl's loads their stuff up with ridiculous amounts of sauce as a way to mask their crappiness, but still ... I don't think I'd be able to reliably tell the difference in a blind test. Given a good burger from a high quality pub…

> I've never bought (individual) stock before but I'm sorely tempted to buy some of this a few days after it becomes available. Absent some Theranos-level fuckery, I expect that these guys (and their competitors) are going to be huge.

Same for myself. I think this industry will be massive. Never bought individual stocks before. I don't know where to start.

Re: Beyond Meat S-1

#383

Post by Fnoord »

dzhiurgis wrote: post #247
Pfhreak wrote: post #3

I've gone vegetarian, except for a single grass fed animal I bought from a local farmer. (I live in a city, it was easier than I thought it would be to connect with a farmer out in the rural part of my state.) The transition was way, way easier than I thought it was going to be. I didn't guilt myself when I made mistakes, just stopped eating meat unless I was sure the provenance of it was sustainable and free from cr…

I still find none of the vege meals are as satisfying as plain old chicken, etc. Tofu is flimsy, tempeh kinda goes that direction, but not close. Fake burgers are absolutely gross and near vomit inducing. Quinoa has weird flavour of ashes or smth. Some indian peas, etc are OK, but I find it's best to stick to pure vege meals (not substitutes) and eat meat when I want to. I'm looking out for stem cell meat to come out…

There's 3 things to keep in mind: taste/flavour, structure, and visual.

These [1] by "The Vegetarian Butcher" come close.

[1] https://www.devegetarischeslager.nl/producten/informatie-ove...

Re: Beyond Meat S-1

#384

Post by leadingthenet »

ip26 wrote: post #281
freewilly1040 wrote: post #170

Earlier quoted context omitted.

Why? Do you think global warming considerations are going to be that mainstream? Tobacco has a lot of things going against it - it's bad for you in any amount and it gives off an unpleasant odor that stains fabric and walls. Not much of this applies to meat.

Red meat is a carcinogen & spoils quickly. There's the whole animal cruelty thing too. If the imitations can get good enough and also beat on price to boot, that could seal the deal as well.

> Red meat is a carcinogen & spoils quickly

This is overblown and not nearly as well supported by science as you think. Just like how people said for decades that saturated fat is bad for you. It's provably not.

Re: Beyond Meat S-1

#385

Post by brohee »

cageface wrote: post #307
wickoff wrote: post #175

Earlier quoted context omitted.

It's not like the animal is going to live forever if you don't kill it. In nature animals are often eaten alive by predators, die from disease, starvation and get horribly injured in competition for mates. A free range animal that's being humanely put down by a farmer has a much more pleasant life. If you go down this rabbit hole deep enough you can begin to question whether life itself should exist.

A cow’s natural lifespan is about 20 years. We usually slaughter them between 1-4 years. I don’t think we can claim we’re doing them any favors.

It's a prey animal tho. That lifespan is only achievable in captivity, protected from predators.

Re: Beyond Meat S-1

#386

Post by chr1 »

telesilla wrote: post #128
Pfhreak wrote: post #108

Earlier quoted context omitted.

I still periodically eat meat, as I mentioned I did work with a local farmer to buy a whole beef. But it's something special and deliberate -- should we make one of our roasts? We don't have very many, so each one is precious. We use all the bones we could get to make stock, etc. Try to really appreciate the one animal we've had harvested for our family, but still eat vegetarian or vegan on the vast majority of days…

I would love it so much if there were a majority of meat-eaters like you. I personally am not against meat-eating: only unnecessary suffering as you have explained well in your parent post. I have great respect for those like you, who truly take care to both limit their intake, and source their meat from genuine cruelty-free farms.

Would you support creation of genetically modified cows with no brain/very small brain so that they don't feel any pain?

Re: Beyond Meat S-1

#387

Post by wastedhours »

55555 wrote: post #377
mcrae wrote: post #362

Earlier quoted context omitted.

Fairly common in Korean cooking from my experience? Usually some stew with tofu and pork and whatnot. Rarely is it eaten on its own except for banchan/side dishes.

The claim being contested is that pork/beef is mixed INTO the tofu while the blocks of tofu are being made.

Fair reading, but not my interpretation - I believe the GP was referencing using 75% tofu and 25% in the preparation of dishes, not in the preparation of the tofu itself.

Re: Beyond Meat S-1

#388

Post by CompelTechnic »

ip26 wrote: post #277
daeken wrote: post #39

Earlier quoted context omitted.

As a meat eater, I've had mixed results with Beyond Burger and the Impossible Burger. With real meat, it's pretty hard to mess up a burger; if it's anywhere from medium rare to medium well, it's still going to be a pretty tasty burger. The current burger substitutes require a much more narrow window before they just don't taste very good. That said, I'm extremely bullish on these; they're already great and they're on…

With real meat, it's pretty hard to mess up a burger; if it's anywhere from medium rare to medium well, it's still going to be a pretty tasty burger I must have high burger standards. One of the reasons I don't cook them often is all the work it takes to make sure they turn out well. Right thickness, right meat, narrow temperature range, cast iron... most home made burgers, including backyard grilled, are so dry & bl…

Sounds to me like you are using meat that is too lean. Try 80% lean 20% fat beef, hard to screw up.

Re: Beyond Meat S-1

#389

Post by sridca »

randomsearch wrote: post #374
sridca wrote: post #255

Earlier quoted context omitted.

> there is plenty of evidence as to the negative effects of meat on health - the higher fat intake, for instance, and the increased cancer risk. Please stop mindlessly spreading this nonsense. Meat is perfectly healthy. http://www.diagnosisdiet.com/food/meats/

"Processed meat was classified as Group 1, carcinogenic to humans" "Red meat was classified as Group 2A, probably carcinogenic to humans" World Health Organisation: https://www.who.int/features/qa/cancer-red-meat/en/

If meat is so carcinogenic, why was cancer so uncommon until the last century or so? We are not eating any more meat now than we did a hundred years ago, yet cancer incidence is skyrocketing. So, why do we believe that meat causes cancer?

There have been numerous research studies claiming to tie red meat to cancer (particularly colon cancer), however, these were weak epidemiological studies, and are not representative of results in the field as a whole. The fact is that studies of meat and cancer yield very mixed results. Many studies show no connection at all between meat and cancer, and some studies even show a protective benefit. There is simply no solid scientific evidence to support the belief that red meat increases cancer risk.

This did not stop the World Health Organization (WHO) from proclaiming to the planet in October 2015 that red and processed meats cause cancer. Unfortunately, the WHO report is all smoke and mirrors. To see what I mean, please read my detailed analysis of the WHO report: WHO Says Meat Causes Cancer? http://www.diagnosisdiet.com/meat-and-cancer/

(That's a copy-paste from the originally article that you patently did not care to read)

Re: Beyond Meat S-1

#390

Post by [deleted] »

sridca wrote: post #323
cageface wrote: post #319

Earlier quoted context omitted.

Your tone is unnecessarily snarky but I don't think you're wrong that these new meat substitutes are probably not as healthy as a more thoughtful plant based diet. I think it's great that they're available but I don't plan to eat them regularly. As for animal protein being necessary for human health, that's not even true in the ideal natural case, never mind the reality of the horror show that today's factory farmed…

> Your tone is unnecessarily snarky I disagree. He or she is one of the few intelligent commenters on this thread that is not mindlessly grasping on to this alarming vegan/vegetarian trend. And lo and behold, they are getting downvoted to oblivion.

[deleted]
Post reply on HN