The taste that makes
conversation stop.
Wagyu has a talent for deep, savoury flavour. Our cultivation gives it every opportunity to show off.
The Science of Extraordinary
Umami is a science.
We made it an art.
First discovered by Japanese chemist Kikunae Ikeda in 1908, umami is the fifth taste (in addition to the four core tastes - sweet, sour, salty, and bitter): the deep, savoury character that makes a mouthful worth lingering over. You’ll find it in aged cheese, ripe tomatoes and, rather gloriously, Wagyu. It’s a large part of what makes this beef so prized. And what makes us want to take it further.
Precision cultivation gives us the control to do just that. By carefully managing the nutrients and conditions in which our Wagyu cells grow, we develop and intensify their natural umami character. The aim is richness with balance: a full, savoury flavour that keeps its clean, elegant finish. All that precision. All for the pleasure of eating.
The Result
“The kind of flavour that makes a table go quiet. Just for a moment.”
Deep savoury taste. A clean, elegant finish. We’ll let the flavour do the talking.
START A CONVERSATIONThe Science of Flavour
Why Wagyu tastes like nothing else
Sweet, sour, salty, bitter. Then there’s umami: the savoury depth that keeps you coming back. Our cultivation process intensifies that rich character while preserving the clean, elegant finish that sets great Wagyu apart.
Read more →Provenance
Good taste starts somewhere
We’re picky. Right down to the cells. Ours come from F1-certified Wagyu cattle in Northern Ireland, and we cultivate our beef in Oxford – bringing exceptional heritage together with meticulous British craft. And that same care goes into every batch, because “you should have tasted the last one” isn’t much use to anyone.
Read more →THE TASTE ADVANTAGES
We craft what we crave
Some cuts sing. Others don’t. Precision cultivation lets us be more particular. We cultivate what makes Wagyu worth craving: rich umami, a clean finish and a lean, nutrient-rich profile. The kind of lingering savoury depth that makes a table go quiet. Which raises the question: why settle for ordinary beef?
Read more →Chef Testimonials
Good taste. Strong opinions.
From chefs putting our Wagyu through its paces to partners creating food for discerning pets, here’s what they’re saying. In their own words. No garnish.
“Lab-cultured Wagyu beef delivers the distinctive savoury, umami-rich Wagyu flavour in a highly versatile format.
Its consistency provides chefs with a unique ingredient for applications such as mousses, savoury custards, filled pasta, and innovative tasting menu concepts, where flavour and culinary creativity take precedence over traditional meat.”
Chef Luke
Ivy Farm Technologies
Umami FAQ