Cultured Cuisine

$200 per seat

Cultured cuisine

Cell Lines & Bioprinting

Menu

Bacon & chocolate-covered strawberries

Ham Grilled Cheese

Pepperoni Pizza

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Bioprinting

Four cartridges contain the three cell types and collagen, each used in different ratios for the meats. Complete prints mature in bioreactor bags with nutrients and growth serum.

Adipocytes (fat), Myocytes (muscle), and Fibroblasts (connective tissue) are reprogrammed from porcine adipose-derived stem cells (pADSCs) obtained from a humane biopsy of a Berkshire pig, selected for superior meat quality. These cells are cultured in bioreactors with optimal nutrients, serums, and conditions to mimic natural tissue growth. Collagen protein, serving as scaffolding, is grown separately.

Bioprinting

Cell Lines

3 oz of pork sausage yielded with a 70/30 muscle-to-fat ratio. Scaffolding ensures muscle and fat are distinct as in traditional sausage, and 1% fibroblasts add texture. Casing, seasoning & curing finishes it.

3 oz of strips produced with a 60/40 muscle-to-fat ratio and 2% fibroblasts. Scaffolding ensures long sections of adipose separate from long segments of myocyte.

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2 oz deli slice created with a 90/10 muscle-to-fat ratio and 0.5% fibroblasts. The adipose tissue is separated to the center using scaffolding. Myocytes are printed finely and aligned to enhance tenderness.