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C O N G R A T U L A T I O N S to Memphis Meats on their relatively massive $161M Series B investment — more than all other clean meat companies combined!

With this, they will build the first clean meat manufacturing facility in the U.S. and grow the team from these early days (photo is the Memphis Meats + future Future Ventures team, back when I led the Series A round).

Making meat without slaughter, without disease, without methane, without antibiotics, without suffering, without the animal. Memphis Meats now has the funding to build the production facilities to bring the cost down to parity with slaughter, and eventually, it should be ~10x cheaper than growing the whole animal.

“People thought this was all science fiction when the company was founded. This is real.” — Uma Valeti, co-founder and CEO of Memphis Meats in NPR today.

Here’s our investment thesis from when we led the Series A and today’s Series B funding news. We’re even more excited today, investing further and still the largest shareholder in the company. Go Memphis Meats, Go, Go, Go!

“Our continued investment in Memphis Meats underscores our inclusive approach to the future of meat. We need all options on the table to meet customer and consumer needs now and in the future” — Cargill, the world’s third largest meat buyer

“This investment round is a monumental milestone in the progress of the field. This is the biggest investment of its kind for cultivated meat and will help Memphis Meats move toward the scale they will need to get their products to market.” — Good Food Institute

4 responses to “Growing Clean Meat — the UPSIDE Foods (fka Memphis Meats) Team”

  1. Prior photoblog posts here on flickr, clickable: A World Without Slaughter — Memphis Meats' awesome cover story in Inc. Magazine.36% of Habitable Land on Earth is for MeatGreat Progress at Memphis MeatsPreach What You Practice: The Psychology of Meat ConsumptionExcited for the Future of Meat — The Series A for Memphis Meats

  2. Super interesting. We’ll probably look back at the slaughtering of animals that occurs now as totally barbaric in the future.

    (Just a heads up the link to the "investment thesis" above is broken. It includes a colon at the end of the link.)

  3. Fixed, thanks, and Yes! I wrote something similar in my quest for a scalable meat manufacturing alternative back in 2012:

    I believe that in a few years we will look back and marvel at the barbarism and stunning environmental waste of meat harvesting today.

    Our circle of empathy generally expands over time, but sometimes as a retrospective rationalization. We don’t typically discuss the meat industry in polite conversations because we don’t want to face the inevitable cognitive dissonance (because bacon tastes so good). We don’t really want to know why USDA meat inspectors become vegetarian.

    I think all of that will change when viable meat products are grown from cell cultures, not in the field. We will switch, and marvel at our former selves.

  4. [https://www.flickr.com/photos/jurvetson] I’ve drastically reduced the amount of meat I consume in the past few years. My main meat consumption occurs in the morning on the playa. Because Bacon.

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