HOW WE DO WHAT WE DO
CELL CULTURING IS OUR CRAFT – A PROCESS THAT ALLOWS US TO GROW REAL MEAT, WITHOUT THE NEED TO FARM THE ANIMAL ITSELF.
Beginning with a small animal sample, we handpick only the finest cells — carefully isolating them for their unique ability to carry the delicate flavour notes that make our meats so unique.
Over a 79-day culturing process, our meats are grown and small-batch harvested into meat with entirely unexpected flavours. Never before seen, tasted, or plated meat; with new flavour and texture profiles made only to be delicious.
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. It's grown for the perfect cut, every time.
