Plant-Based Pulled Meat - 8 oz

Chunk Pulled keeps its ingredient list to eight items and its cook time to about five minutes — plain-spoken proof that a plant-based swap doesn't have to mean a longer label.

Each 8-ounce package of this plant-based pulled beef is structured from cultured soy protein (defatted soy flour and soy protein isolate) and wheat gluten, finished with coconut oil for richness and colored with beet juice concentrate rather than a synthetic dye. It's designed to pull apart and hold up to a hot pan the way braised or shredded beef does.

A serving provides 25 grams of protein, along with iron (as iron bisglycinate, a chelated form chosen for absorption) and vitamin B12 — two nutrients fortified in because they're the ones most commonly missing when animal meat leaves a plate. Coconut oil does contribute saturated fat, so check the nutrition panel on the package for exact figures. With no added sugars and a carb profile built around soy rather than starch, it fits comfortably into a keto eating plan.

Pan sear it, air fry it, or microwave it straight from frozen — it's ready in about five minutes and steps directly into tacos, sandwiches, chili, or a stir-fry, making it an easy frozen meat substitute for busy weeknights.

Vegan-friendly and Non-GMO Project Verified. Chunk Pulled contains wheat gluten and is not suitable for gluten-free diets. Keep frozen until ready to cook.

Ingredients: Water, Cultured Soy Protein (Defatted Soy Flour, Soy Protein Isolate, Wheat Gluten), Coconut Oil, Natural Flavors, Beet Juice Concentrate (For Color), Salt, Iron Bisglycinate, and Cyanocobalamin (Vitamin B12).

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Common Questions

How does Chunk Pulled compare to conventional pulled beef or pork on protein and fat?
A serving of Chunk Pulled delivers 25 grams of protein, which is in the same range as a 3-ounce serving of cooked pulled pork or beef (roughly 22 to 25 grams per USDA reference data). The difference shows up in fat: Chunk Pulled's fat comes from coconut oil rather than animal fat, and it carries no dietary cholesterol, while conventional pulled pork typically includes 6 to 8 grams of fat per serving along with cholesterol from the animal tissue. Check the nutrition panel on your package for the exact saturated fat figure, since coconut oil does contribute saturated fat. The ingredient list also runs to eight items, shorter than many processed pulled-meat products that include curing agents or added sugars.

Why is iron added as iron bisglycinate instead of a more common form?
Iron bisglycinate is a chelated form of iron, meaning the mineral is bound to two glycine amino acid molecules before it reaches your gut. This chelation protects the iron from binding to phytates and other compounds in the digestive tract that would otherwise block absorption, so more of it actually gets taken up by the body compared to non-chelated iron salts like ferrous sulfate. It's a common choice in plant-based formulations because iron from plant sources (non-heme iron) is naturally less bioavailable than the heme iron found in animal meat. Combined with the added vitamin B12 (as cyanocobalamin), it directly addresses the two nutrients most often reduced when meat is removed from a meal.

Does Chunk Pulled fit a keto, paleo, or carnivore diet?
It's suitable for keto: the recipe has no added sugars or starches, and the carbohydrate content on the label is low relative to its 25 grams of protein per serving, which fits within typical keto macro targets. It does not fit paleo or carnivore protocols, since both of those diets exclude soy protein and wheat gluten as processed, non-animal ingredients, regardless of macro numbers. If you're following keto for fat-loss or blood sugar reasons rather than strict animal-based eating, the coconut oil content also contributes usable fat to help hit a higher-fat macro target.

What dishes work best with Chunk Pulled, and does the cooking method need to change?
It's built to sub in wherever you'd use shredded or braised beef or pork: tacos, pulled sandwiches, chili, stir-fry, or loaded nachos all work without recipe changes. Because it's already structured and pre-cooked, it needs far less time than raw meat — about five minutes whether you pan sear it, air fry it, or microwave it straight from frozen. Skip long braising or slow-cooking steps you'd normally use to tenderize tough cuts; those aren't necessary here and will just dry it out. For dishes like chili or stir-fry, add it toward the end of cooking so it heats through without overcooking.

What does Non-GMO Project Verified actually mean for this product?
Non-GMO Project Verified is a third-party certification, not a company's own claim — it means an independent verification process checked the sourcing of ingredients like the soy protein against the Non-GMO Project's standard, which requires testing and traceability documentation at the ingredient level. It's a stricter and more specific standard than a general 'natural' label, since it specifically addresses genetic modification rather than other production practices. Chunk Pulled also carries a kosher certification, which is a separate audit covering ingredient sourcing and processing rules. Neither certification makes claims about farming practices beyond what's stated on the package, so if you're looking for information the label doesn't cover, that's worth confirming directly with the brand.

Where does the soy protein in Chunk Pulled come from, and how is that verified?
The product is built from cultured soy protein, made of defatted soy flour and soy protein isolate, combined with wheat gluten for structure. The Non-GMO Project Verified seal on the package is the mechanism for verifying that soy sourcing: it requires ingredient-level testing and supply chain documentation rather than relying on a manufacturer's unverified statement. Beyond that certification, the package doesn't make additional sourcing claims about specific farms or growing regions, so it's worth taking the label's stated ingredients and certifications as the full scope of what's been verified.

Why is this colored with beet juice instead of a more typical red dye?
Beet juice concentrate is used specifically to give the product its reddish-brown color without relying on a synthetic dye like Red 40 or caramel coloring, which are common in processed meat alternatives and some cured meats. It's listed plainly in the eight-ingredient list rather than folded into a broader 'natural flavors' category, so you can see exactly what's contributing the color. This doesn't change the nutrition profile in any meaningful way — it's a coloring choice, not a nutrient source — but it does mean the ingredient panel stays free of dye-related additives some buyers specifically try to avoid.