How we make meat

meat

Engineering a natural and innovative process to grow meat for the world

GOOD Meat is creating a better way to make meat.

We feed cells in a clean, sterile environment, mirroring how an animal grows. By only producing the meat we eat, GOOD Meat has a smaller impact on our planet and avoids slaughter, antibiotics or hormones.

Sourcing

Sourcing

We begin by sourcing the best cells from the best chickens and cows. We painlessly extract cells from an egg or living animal.

Selecting

Selecting

We examine the cells and choose the ones most likely to produce the healthiest, most delicious and most sustainable meat.

Cell bank

bank

The cells are “immortalized,” meaning they can continue to divide and produce GOOD Meat indefinitely.

Vessel

Vessel

The process unfolds in a bioreactor or “cultivator” — a vessel similar to a beer fermenting tank. The cultivator provides the energy and warmth needed for growth.

Feeding

Feeding

We immerse the cells in nutrients similar to what an animal would feed itself in the wild–amino acids, fats and vitamins. There’s no confinement, antibiotics, growth hormones or GMOs.

Growth medium

medium

Glucose

Corn, sugar

Protein

Soy, pea, wheat, yeast

Fats

Soybean oil, corn oil

Fiber

Corn, wheat

Vitamins

Corn, yeast, fermentation

Minerals

Natural ores and all of the above

Division

Division

The cells grow and divide naturally within the cultivator, creating GOOD Meat.

We don’t spend resources to grow feathers or bones, nor do we expend energy on foraging or feeding.

Harvest

Harvest

After just four to six weeks, we can harvest GOOD Meat from the cultivator. Because we only grow the meat we eat, there are no animal byproducts.

The result: clean, safe and real meat. Because there’s no slaughter, there’s no risk of fecal contamination or pathogens like E. coli.

Serving

Serving

We take the harvested cells and create the end product, using processes like molding and 3-D printing. The product is subject to rigorous safety and regulatory review.

  • Scaffolding

    Scaffolding

    We grow the cells on a natural scaffolding so, as they divide, they grow into the desired shape and texture.

  • 3-D printing

    printing

    We use 3-D printing to build cultivated meat cells into more familiar meat shapes.

  • Extrusion

    Extrusion

    Extrusion cooking uses temperature differences and pressure gradients to create a more fibrous, meaty texture.

  • Molding

    Molding

    We use molding as a final culinary technique to prepare GOOD Meat for you to cook.

It’s real, delicious meat with an identical nutritional profile to conventionally raised meat but with less impact on our planet and less risk of contamination.

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