When was the last time you tasted something for the first time?
We make deliberately different meats that seek to innovate, not imitate. Unconstrained by tradition or the limits of nature, this is the story of meat rethought.
Rather than replicate what we already know, Forged rewrites the rules of food — creating entirely new, deliberately different meats.
Innovating, not imitating, to create new culinary experiences unlike anything tasted or plated before.
Game caviar. Quail fatty liver. Umami shark fin.
Flavour profiles and texture combinations once unimaginable, now possible and available to you in two flavours made from cultured Japanese quail.
We take the finest the animal kingdom has to offer, handcraft its taste at the cellular level, and grow only the most delicious parts.
Imagine you could grow only the parts responsible for the rich marbling of wagyu, crafting an A5 cut without the excess.
Or maybe only the elements that afford foie gras its fatty, silken tenderness, and a whole new depth of flavour.
With our crafted culturing process, all of this is possible - the meats we make, the dishes we plate.
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Meet Forger Chef Ryan Clift
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CHEF RYAN CLIFT, TIPPLING CLUB
The culinary visionaries and innovators plating the future of food today, we know them as forgers. Want to join the ranks?
Made to foster culinary imagination, our meats help chefs create dining experiences unlike anything they’ve plated before — opening a new aperture of ingredients to craft the future of food with.
Now each brings Forged onto their menus with a unique twist on the deliberately different.
- Forged Cannoli, Forged Parfait, Cannoli, and Kaluga Hybrid Caviar_
- Various Assorted Dishes, Restaurant Fiz_
- Forged Parfait with Muscat Jelly_