Beyond Meat Brings Mycelium Steak Filet to Sprouts Farmers Market

Californian plant-based pioneer Beyond Meat has expanded the footprint of its mycelium steak filet to Sprouts Farmers Market stores nationwide, ahead of an expected decline in its quarterly earnings this week.

Days before its latest earnings release, Beyond Meat has made its latest retail expansion in its bid to enlarge the brand’s footprint and reach more consumers.

The company’s whole-cut mycelium steak filet is now available at all Sprouts Farmers Market stores across the US, building on the product’s brick-and-mortar debut earlier this year.

In addition to Sprouts, the innovation – one of the best-selling steak alternatives in the plant-based segment – is now available at Wegmans, H-E-B, Meijer, and Erewhon.

Can mycelium steak’s clean-label credentials win over consumers?

The Beyond Steak Filet 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.

Its whole-cut composition mimics the texture of animal muscle fibres, helping overcome a major barrier for plant-based meat by giving omnivores the mouthfeel and taste experience they expect from conventional options.

The steak cuts are frozen, and each 127g cut delivers 28g of protein, 3g of fibre, and just 1g of saturated fat. It carries certifications from the Clean Label Project (like one of over 20 other Beyond products) and the Non-GMO Project, which Beyond said align with Sprouts’s focus on better-for-you products.

The clean-label accreditation will also appeal to consumers looking for minimally processed protein offerings. Research shows that 69% of Americans check labels to avoid highly processed ingredients, and 80% prefer familiar ingredients over artificial additives.

Likewise, a quarter of Americans associate non-ultra-processed foods with natural ingredients, and a fifth view them as free from preservatives, artificial ingredients, dyes or chemicals.

Beyond first introduced its mycelium steak last year through restaurant partnerships with Boa Steakhouse, Ladybird, and Next Level Veggie Grill, before debuting it on its direct-to-consumer platform, Beyond Test Kitchen (now called Beyond Plant Protein), where it became the top-selling item. This paved the way for a brick-and-mortar rollout this year.

The steak can be seasoned and seared for around four minutes on each side, and used in tacos, salads, and grain bowls, though it has frequently been talked up as a centrepiece in a steakhouse-style meal.

Analysts expect further losses for Beyond Meat

“We’re pleased to bring Beyond Steak Filet to Sprouts Farmers Market,” said Beyond founder and CEO Ethan Brown. “This special product has the potential to be a gamechanger for centre-of-the-plate protein.”

He noted that this meat alternative was “designed to deliver the delicious taste of steak, a truly satisfying texture, and great nutrition” and “made with clean and simple ingredients”. “By bringing Beyond Steak Filet to Sprouts nationwide, we’re expanding access to a new kind of steak experience that delivers on taste, texture and nutrition,” he suggested.

The firm, now also called Beyond the Plant Protein Company, has been on a rapid expansion drive for the steak to shore up its plant-based meat division, which has caused widespread losses for what was once a Wall Street darling.

The business has suffered from six consecutive quarters of shrinking revenue (including an 8% year-on-year decline in Q2 2026) and a record-low share price that needed an artificial boost just to stay afloat on the Nasdaq market.

In a recent interview with the Wall Street Journal, Brown called the financial struggles “very, very tough” and admitted that the confusion around the brand’s positioning has “denigrated” it. The CEO has previously suggested that it is “just not” the moment for plant-based meat right now, though Beyond has maintained its commitment to its meat alternatives.

Simultaneously, the company has been diversifying into other categories, rolling out sparkling protein drinks with the Beyond Immerse label, a Starmatter protein powder range, Starcut line of jerky bars, and whole-food veggie burgers. These are sold under a new nutrition-first brand titled Phytosphere.

The steak expansion comes ahead of the company’s Q3 2026 earnings release, with analysts forecasting another 11.6% drop in turnover, totalling $62M. Beyond has admitted it isn’t sure how investors will respond to the expanded portfolio, but Brown told the Journal: “We’ll get through it.”