Think about a remote desert village of 1,000 people. If each resident consumes about 2 pounds – about 1 kilogram, or slightly less than 2 pounds of beef monthly, that’s a collective 12,000 kg of meat in a single year!

Did you know it takes up to 20,000 liters of water to produce a single kg of beef? Our imagined village would need 240 million liters of water annually just to raise the beef they consume. Quite difficult to manage in a water-scarce desert.

Emerging cultured meat technology allows for high-quality meat production that requires far less water – just 2,500 liters per kilogram of beef produced. This represents a water savings of 87.5% over traditional agricultural methods! What’s more, producing beef via traditional methods requires roughly 160 square meters of farmland per kilogram of beef, while the cultured meat technology from MeaTech requires only 1.6 square meters – a 99% reduction!

Dramatically reducing water requirements and real estate needs not to mention the time and effort involved in farm-raising cattle highlight how it is possible to have an efficient and profitable meat-producing factory in the middle of the Sahara. Or in the middle of anywhere, for that matter.

With our patented process, stem cells are ethically harvested from beef cattle. We place them in bioreactors in our “farm of the future” where they multiply by the millions. Some of these cells become muscle and others fat cells. After the cells multiply, they are loaded into MeaTech’s unique bioprinter and  printed layer by resembling the shape and composition of the ideal steak. This physical meat structure is required for the third and final stage of the process, in which the newly printed cell structure grows and matures into a delicious piece of real meat suitable for consumption. We aim that one day, the only way to see the difference between a farm-raised steak and a bio-printed cultivated piece of meat will be the consistent size and unvarying quality of our version.

Using this remarkable technology, meat producers can place “Meat 2.0” factories wherever they are needed – including the remote deserts, the densely populated cities, and other unconventional places for conventional beef production.

With an ever-growing global population, solutions like cultured meat can feed more people protein using far fewer natural resources.

Although cultivated meat technology today is in the early stages of development,  we anticipate it will reach price parity with traditionally farmed meats, as the technology is perfected and replicated in locations around the globe. When that happens, there will be no viable reasons why meat-eaters should not embrace Meat 2.0:  it will be competitively priced, use less feed, less water, and less land. As an added bonus, fewer animals raised for food means reducing the significant impact on climate change caused by animal agriculture.

Today, conventionally raised and slaughtered beef and chicken continues to be the way the world gets its meat. In the not-too-distant future, however, the world will feast on the benefits of cultured meat – perhaps even in the Sahara.