Dubbed The Chicken, the restaurant’s ambience includes views of SuperMeat’s lab through a glass window, while the menu features the Chicken Burger, complete with a brioche bun and crispy cultured chicken.
“The burger has a juicy chicken flavor, crispy on the outside and tender on the inside,” Ido Savir, SuperMeat CEO tells Fast Company. “Feedback from multiple tasting panels was consistent that it was indistinguishable from conventionally manufactured chicken, and simply a great-tasting chicken burger.”
SuperMeat’s production platform is “based on avian stem cells that possess the innate ability to multiply indefinitely, eliminating the need to go back to the animal to produce more meat, essentially removing animals from the equation,” Savir adds.
The pilot plant produces several hundred pounds of chicken meat per week. “Once the desired animal mass is achieved, it allows harvesting approximately half the meat every day,” says Savir. “It is metaphorically the equivalent of having a farm of 1,000 mature chickens, and harvesting 500 mature chickens out of that farm every day endlessly.”