Conventional chicken flies the coop

Josh Tetrick, CEO and Co-founder of San-Francisco-based Eat Just, has created a tidal wave in the F&B industry with cultured chicken that has been given regulatory approval for consumption in Singapore. Not only that, the company has made its first commercial sale to 1880, a private members-only club for well-heeled cosmopolitans.

Josh Tetrick with Elie. Photo courtesy of Eat Just.

“Our mission is to remove the idea that you need to slaughter an animal; remove the idea that you need to tear down a tree; and remove the idea that you have to use antibiotics on animals. We want people to know that there’s another way to enjoy really good eggs and really good meat in a way that’s good for your health and good for the planet. That’s what we’re fixated on,” says Tetrick.

Eat Just operates with CSR at the heart of its business model, and Tetrick believes in aligning his social and business agendas. He is also laser-focused on the fact that a strong belief in the mission will pave the way to a better future. He puts it very simply and aptly: “I think the secret of success for us is to not be distracted by good news or bad news, but to keep our heads down and to continue to do meaningful work…and one of the most important goals right now is to get the food system right.

Chicken bites served at 1880. Photo courtesy of Eat Just.

Here’s what Tetrick has to say about the benefits of eating cultured meats:

To epicureans
“You can put meat on your menu from the highest-end animals on the planet, whether it’s the most umami rich wagyu cow in Japan, or the fattiest bluefin tuna. And you can do it without sacrificing anything. You can do it in a way that aligns with your values.”

Eat Just Chef Nate Park grilling GOOD Meat cultured chicken bites. Photo courtesy of Eat Just.

To chefs
“As a chef ,you know better than anyone that the food we put in our mouths is having an impact on our health and the planet. No one knows that better than chefs, and by making a simple decision to use cultured meat instead of conventional meats, you’re using your role as the main arbiter of food on the planet to make the world a little bit better, and to help make people healthier. It’s one thing to be proud of, and you’re not going to lose anything or sacrifice anything when it comes to taste.”

To meat lovers
“Nutritionally, it’s meat. Flavour-wise, it’s meat. It is the real thing, and you can enjoy it without the guilt of contributing to animal slaughter.”

Read more in the April/May issue of epicure. Download now from Apple Store or any other platform.