Plant butchery

Chickpeas, corn, legumes and fungi are standing in for steaks in an emerging crop of butcher shops with products designed to appeal to vegans and carnivores alike.

“Plant butchery really focuses in on the fact that meat eaters are exploring plant-based options,” Ms. Moskow said “There are actually places popping up, consumer facing retail shops, that are catering to this plant-based-curious group of people, people who don’t want to eliminate meat from their diet but might want to eat it less often.”

At Herbivorous Butcher in Minneapolis, for example, customers may order meatless barbecue ribs, pepperoni and teriyaki jerky that resemble their counterpart cuts in taste and texture.

“They make chop meat and infuse it with beet juice so it looks almost like a bloody consistency,” Ms. Moskow said. “So it gets the salivary glands going in meat eaters because they see it’s juicy and bloody and they can grab onto it a little more than, say, a garden burger patty that they look at and go, ‘Oh. I’d much rather have a hamburger.’”