A method of producing a textured proteinaceous meat analogue, with an optimized fibrous appearance, from an extrudate which passes through a conduit of known cross-sectional shape, said method including the steps of: determining a cutting profile for said extrudate, said profile including the making of a slice through the extrudate that is substantially co-linear with the longest axis of said cross-sectional shape; and slicing through said extrudate, via one or more blades adapted to slice in a manner according to the above determined profile, in a direction substantially opposed to the direction of flow of the extrudate through, or exiting, said conduit.