WE HANDCRAFT MEAT AT THE CELLULAR LEVEL
METICULOUSLY SEARCHING THROUGH NATURE, WE FOUND WITH CULTURED JAPANESE QUAIL WE ARE ABLE TO CREATE A RARE PAIRING — A RICH UMAMI FLAVOUR WITH A WEIGHTLESS, MELT-IN-YOUR-MOUTH TENDERNESS.
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.
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CRAFTED CULTURING
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At its foundation, parts of our process are rooted in techniques used by bakeries, breweries, and winemakers alike.
HOW FORGED CRAFTS ITS MEATS
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WHAT IF: IMAGINATION
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Culturing invites us to answer that by crafting new meats with flavours and textures beyond what was previously thought impossible. So instead of asking what 'meat' has been, at Forged we're always imagining what it could be.
IT ALL STARTS WITH ONE QUESTION: WHAT IF?
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SELECTION
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We start by selecting the best cells, just like choosing the perfect seed for a crop or the best feed for your herd. The right source determines the quality of what we grow.
SELECTING THE FINEST CELLS
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NURTURING
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To grow, every seed needs the right soil. For our cells, that’s a nutrient-rich broth that provides everything they need to thrive. Think amino acids, vitamins and minerals, sugars and salt, the same building blocks found in the foods you already eat.
NURTURING DEVELOPMENT
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GROWING
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The cells are then transferred to a large fermentation tank to nourish in this warm, nutrient-rich broth. It’s like feeding a sourdough starter – with the right environment, they grow and multiply naturally.
FEED & GROW
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CRAFTING
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Once they’ve grown, we separate them from the broth, much like skimming curds from whey in cheesemaking. Then we hand our meat to our chefs and they become the foundation of our delicious products.
HARVEST & CRAFT
At the intersection of science and culinary imagination, our team of chefs, scientists, engineers, and foodies are working to create rare, deliberately different meats.
Some of our very first flavours, from our cultured Japanse quail foie gras to our whipped pâté, are now available exclusively at selected restaurants across Australia and Singapore.