Growing Beef — Mosa Meat

We want to serve you a burger that’s just like a regular burger. Mouth-wateringly moist and packed full of flavour, and that looks, smells, and tastes just as good — with the big difference, that no animals were harmed in the making.

The best
ingredients

Just like a farmer chooses the best steers for the butcher, we select the healthiest cows and the best cells to help us grow our meat. Instead of heading for the freezer, the cows are free to roam the fields once we’ve collected a sample of cells, the size of a peppercorn.

Lab notes:
0,5 gram sample taken under anaesthesia
Standardized veterinary procedure
Selection of 33.000 myosatellite cells
80.000 burgers from one sample

Grown
naturally

The finest livestock start their journey on a free range farm. Natural food and a natural environment helps them grow strong — so that’s exactly what we provide for our cells. Lots of nutrients, vitamins, a comfy climate and fresh air.

Lab notes:
Replication of the natural environment
Multipying into trillions of cells
Oxygen-rich and temperature controlled
Our growth medium is free of animal components

Nurtured
carefully

By allowing nature to take its course, the cells we started with grow to become fully fledged muscle and fat—just like they would inside a cow. And with enough care and attention, our meat soon reaches maturity.

Lab notes:
Muscle cells merge naturally
0.3mm long primitive fibres form (myotubes)
Placed in a gel that is 99% water
Fibres from one sample grow to 800 million strands of tissue

Prepared
lovingly

Almost ready for the grill. Indistinguishable from the meat you’d get from a cow, it sizzles, it’s juicy, and it’s ready to eat. The only difference? Neither animals nor our planet were harmed in the making of our meat.

Lab notes:
Muscle tissue reaches maturity
Combination with fat tissue
Preparation for cooking