Cells from an exclusive herd of wagyu cattle in County Down, Northern Ireland are now being cultivated by Ivy Farm, in collaboration with a leading meat processor, to create a commercially viable product once regulatory approval is obtained. This innovative approach aims to meet the increasing demand for wagyu products more sustainably, with a reduced carbon footprint.
“We have never been bound by traditional food production methods or tied to a single protein,” said Jago Pearson, Chief Strategy Officer at the meat processor, Finnebrogue. “Our task is to create nutritious, delicious, and sustainable food for consumers. We are excited to partner with Ivy Farm to explore the potential of cultivated meat and its future contribution in feeding a growing global population.”
To create the cultivated wagyu beef burger, cells from Finnebrogue’s herd are taken and grown in fermentation tanks at Ivy Farm’s facility in Oxford, which resembles a craft beer brewery. Ivy Farm’s existing product range already includes British pork and Aberdeen Angus beef, with the possibility of expanding to include cultivated meat from Finnebrogue’s venison.
Commenting on the collaboration, Rich Dillon, CEO of Ivy Farm, stated, “Consumer demand for sustainable and delicious meat has never been higher. Our partnership with Finnebrogue demonstrates how cultivated meat can work alongside traditional farming, reducing the pressure to intensify operations and offering more choice to consumers.”
The news of the world’s first commercially available wagyu beef burger coincides with the Dutch government publishing a ‘code of practice’ that would allow taste testing of cultivated meat and seafood in controlled environments. This code, developed in collaboration with meat producers and sector representatives, aims to enable tastings before securing EU novel food approval.
Seth Roberts, policy manager at Good Food Institute Europe, welcomed this development, saying, “Consumers will now have the opportunity to experience cultivated meat products in Europe, providing valuable feedback for product improvement. This is a significant step towards ensuring that cultivated meat meets consumer expectations in terms of taste and affordability.”
While regulatory approval for cultivated meat companies in the US, such as Good Meat and Upside Foods, could pave the way for future approvals in the UK and European markets, it is important to note that cultivated meat still requires EU-level regulatory approval before entering the market. Nonetheless, this progress in research and conversations between producers, the public, and government authorities strengthens confidence in the future of this sector.
This collaboration between Finnebrogue and Ivy Farm represents a significant advancement in the production of sustainable and high-quality meat. Through the cultivation of wagyu beef and other meats, this innovative approach has the potential to meet the increasing demand for premium products while prioritizing sustainability and taste.
