We’ve always been in love with meat. But today, we have a conflicted relationship: we love to eat it, but hate the way it’s sourced.
At Fork & Goode, we are pioneering a new way of producing meat. Through a non-harmful cultivation process, we carefully tend a blend of real animal cells to create meats that nourish better.
By reducing the weight of meat production and ensuring the best quality, Fork & Goode is providing a future where everyone can enjoy the best of meat.
How the sausage is made
we start with meat and we end with meat
We take a small sample of muscle cells from a Berkshire pig living on a farm in New Jersey (no slaughter required!)
we nurture these cells in a nutrient-rich feed
Our feed contains the same nutrients as animal feed, and our pork has the same nutrition as conventional pork.
we have figured out how to grow a lot of meat in a small space
Our patented process maximizes yield and lowers cost by a factor of 100, meaning we can have smaller meat cultivation facilities almost anywhere.
we harvest and formulate the desired pork product
Once we reach the desired yield we harvest the meat. Our partner chef adds their own flair, and cooks Fork & Goode pork in their favorite recipes.