In California, cultured meat startup Orbillion Bio is targeting high-end foodie-favorite meats, including Wagyu meatloaf, lamb burgers, and elk sausages.
The strategy to pursue expensive cuts is intended to help the company reach price parity earlier than cultured meat firms targeting cheaper meats, like chicken nuggets or ground beef.
CEO Patricia Bubner says she hopes to introduce new products unfamiliar to most consumers. “We’re at this inflection point,” she says. “I’m a nerd, I’m a foodie, and I really wanted to use my skills to make a change. For me there’s no doubt that a large percentage of our food will be from alternative proteins — plant based, fermentation and lab-grown meat.”
The company hopes to have a Wagyu sashimi available by 2023.