Grown for the perfect cut, every time.
We believe meat has more to offer beyond what we know today. So we didn’t reinvent the existing, we made something entirely new to create with.
Imagine if you could grow only the parts responsible for the marbling of wagyu, crafting an A5 cut without the excess. Or maybe only the elements that afford foie gras its fatty, silken tenderness, with a whole new depth of flavour.
Harvested sustainably in Sydney, our meats are crafted with care and precision inspired by master brewers, bakers, and winemakers alike.
What you'll soon plate is not farm to fork — it's Forged.
- The Fatty Quail and pear two ways, pickled pear, prosciutto, crispy shallots, and pear puree_
- The Whipped Quail with duck confit, hot honey, and edible flowers_
- The Candlelit Quail with charcoal sourdough and pepperberry salt_