How we grow our
extraordinary Wagyu.
Six stages. Countless considerations. Discover what goes into growing our Wagyu.
The Philosophy
Precision is a craft.
We give it our full attention.
We’re particular about our Wagyu. Its origins. Its flavour. How it browns in a pan. And everything it takes to get there.
Starting with exceptional genetics, we carefully control every stage of cultivation. Temperature, nutrients and timing each play their part in developing the flavour, nutrition and consistency we’re looking for.
It takes patience, expertise and what some might consider an unreasonable interest in the finer details. We suspect the chefs we work with will understand.
The Process
Start with excellent breeding
Our story begins with F1-certified Wagyu, raised in Northern Ireland with verified Japanese Black bloodlines and high standards of animal welfare. When you’re cultivating something exceptional, it pays to be particular about its pedigree.
F1 certification verified by the Wagyu Registry Association.
Give good taste room to grow
We nurture the Wagyu cells that will become our beef, providing the nutrients and conditions they need to grow. Temperature, timing and everything in between receive our full attention. Good breeding deserves equally good care.
No fillers, steroids or antibiotics. Precision at every stage.
Account for taste
Rich umami. Appetising browning. The qualities that make beef a pleasure to cook and eat. We fine-tune the cultivation environment to develop each one, creating an ingredient designed to perform consistently. Because the second service deserves the same care as the first.
Glutamate and IMP – compounds that contribute to umami – are monitored and optimised throughout cultivation.
Give indulgence some substance
The same care that develops flavour also shapes our Wagyu’s nutritional profile. A lean balance of fat. Generous protein per calorie. Valuable micronutrients, including vitamins and iron. For an ingredient with such depth of flavour, it has a surprisingly light side.
Less saturated fat. Fewer calories. More protein per calorie than conventional beef.
Be our own toughest critics
Every batch undergoes independent nutritional analysis and sensory assessment before release. We check how it measures up and how it eats. Our standards are exacting. An invitation to your kitchen should be earned.
Batch-specific documentation available to all supply partners.
Deliver on the detail
Our attention to detail travels with the ingredient. Every delivery from our UK production facility is temperature-controlled and accompanied by batch records and full provenance documentation. Even the paperwork has impeccable provenance.
UK distribution with cold-chain integrity certification.
An Oxford education.
Ground-breaking production.
An appetite of its own.
Ivy Farm began in 2019 with a big what if: could pioneering science help us create exceptional meat with a lighter impact on the planet?
Drawing on technology developed at the University of Oxford, our founders set out to cultivate real meat in a better way. Today, more than 50 scientists, engineers, nutritionists and chefs share that ambition. Different disciplines. Plenty of common ground over dinner.
We opened Europe’s first and largest cultivated meat pilot facility. Now, we’re preparing for international manufacturing, including plans for production in the USA.
Our ambition is to see Ivy Farm Wagyu inspire remarkable dishes and become a signature ingredient in premium food ranges. As we grow, we’re working towards secure supply chains, fair pricing and more sustainable access to nutritious, delicious food. Because eating extraordinarily well should become less extraordinary.
We have a rather particular vision of the future. It tastes extraordinary.
“Unconventional methods. Impeccable taste.”
You bring your culinary ambition. We’ll bring the Wagyu. Rich in possibility and cultivated for consistency.
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