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.
