Finnebrogue and Ivy Farm Technologies have signed a letter of intent to collaborate on the development of one of the world’s first commercially available cultivated wagyu beef burgers. The UK food producer and the UK’s cultivated meat company aim to produce these burgers once the regulatory approval for the nascent industry is granted.
Finnebrogue, known for its world-class herd of wagyu cattle in County Down, Northern Ireland, will provide the necessary cells for the cultivation process. Ivy Farm, on the other hand, will utilize its sustainable cultivated meat production process to grow these cells in fermentation tanks at its facility in Oxford.
In 2022, Finnebrogue’s wagyu burgers were crowned the overall favorite in a taste test conducted by Which? magazine, and they are currently available at major UK retailers including Sainsburys, Ocado, Costco, and Tesco.
Through this partnership, Finnebrogue aims to meet the increasing demand for its wagyu products while reducing its carbon footprint. Ivy Farm’s expertise in cultivating meat offers a new way for Finnebrogue to expand its product range sustainably.
The process of creating the cultivated wagyu beef burger involves taking cells from Finnebrogue’s herd and cultivating them in Ivy Farm’s fermentation tanks. This pilot plant, resembling a craft beer brewery to the untrained eye, produces the mince meat used for the burgers.
Ivy Farm already produces a range of cultivated meats, including British pork and Aberdeen Angus beef. In the future, the collaboration between Ivy Farm and Finnebrogue could potentially extend to include cultivated meat from Finnebrogue’s renowned venison.
Jago Pearson, chief strategy officer at Finnebrogue, emphasized the company’s commitment to innovative approaches in the food industry, citing their successful ventures into nitrite-free bacon, Oisin venison, and plant-based alternatives. He expressed excitement about the partnership with Ivy Farm and the potential it holds for cultivating sustainable meat to address the global food demand.
Rich Dillon, CEO at Ivy Farm, highlighted the consumer demand for sustainable and delicious meat and explained how cultivated meat can complement traditional farming practices. He expressed confidence in Finnebrogue’s reputation for quality and taste, and emphasized the nutritional and environmental benefits of cultivated meat.
The collaboration between Finnebrogue and Ivy Farm represents a significant step towards meeting the evolving needs of food-loving consumers while supporting sustainability efforts. By combining traditional farming practices with innovative cultivation techniques, this partnership enables the production of premium, nutritious, and environmentally friendly meat options.
