Heritage Culture offers delicious, luxury protein at everyday prices. Compared to raising traditional meat, our advancements in cellular agriculture allow us to produce premium cuts of Kobe and Wagyu Beef, Slate Turkey, and the like using minimal resources and energy. But beyond its environmental benefits, Heritage Culture is the No. 1 choice when it comes to taste. We’re not afraid to say we make the most delectable meat in the world, so when it’s time to shop for dinner, remember that you deserve nothing but the best.
About HERITAGE CULTURE
At Heritage Culture, we believe that quality comes first and, thanks to advancements in cellular agriculture, we’re able to cultivate the best tasting, most premium protein products around.
Your palate deserves luxury protein any time you want it. With our clean meat techniques, you have access to beautifully marbled Kobe and Wagyu Beef, as well as Slate Turkey, Dorking Chickens, and Mangalista Pigs at everyday prices.
Not only is our business built on quality meats, but we are proud to have played a part in decreasing food safety issues and eliminating the threat of extinction for our most celebrated animals. By cultivating these species, we have been able to reduce the use of environmental resources and energy when compared to raising traditional meat.
Our delicious meats are pre-packaged in vacuum-sealed containers made of biodegradable Ghost Plastic. They’re delivered fresh to fine markets and are meant to be refrigerated until you’re ready to use them. Heritage Culture -- Everyday indulgence.
Concept Inspired By...
Heritage Culture was inspired by the following movements, technologies, and trends in food today.
- Cellular Agriculture: Cellular agriculture is the production of agricultural products through cell cultures. Instead of having to raise a cow, for example, one can take muscle cells from beef and grow them in a nutrient medium until their cells multiply and make more beef. Cellular agriculture as an industry is in its nascency, but researchers are already discovering ways to multiply beef, poultry, milk, and eggs to name a few. The end product is exactly like the product that’s made conventionally, with the only difference being how it was made. The hope is that one day we can have an alternate source of animal products that don’t require the animals to produce.
- Sample Organizations: Memphis Meats, Clara Foods, Perfect Day, New Harvest
- Read More: http://bit.ly/2r4KWH3
- On-Demand Food: Food that can be made to order, from scratch, at near-real time speed following the eater’s request. On-Demand food can also be made to accommodate a high degree of customization, enabling precision nutrition to happen in an efficient manner. Food 3D printing plays a large role in making truly on-demand food a possibility.
- Sample Organizations: Beehex, 3D Systems’ ChefJet Pro, Foodini
- Read More: http://bit.ly/2r2MW2g
- Fine Dining At Scale: The high minded, flavor forward ideals of fine dining restaurants is becoming more democratized. High end restaurateurs, no longer content with only feeding the well heeled, have been expanding their empires into more accessible concepts for a relatively more mass audience. However, they don’t leave their ideas on quality, experience, and service behind as they open up their dressed down eateries. This raises the bar for the level of quality we consumers expect from once mundane fast food experiences.