Cultivated Hanwoo Beef

Farms

+33%

Cattle raising costs, over 8 years

Feed, fertilizer and energy prices have risen. Calf prices are up 263%.

Pass the cost on

Meat packers

18% → -4.6%

Tyson beef segment operating margin

The largest US meat packer is losing money on beef. The industry operating margin is at a record low of 2.7%.

Pass the cost on

Food makers, restaurants

+72%

Ground beef purchase price, over 5 years (US)

Ingredient costs went up, but menu prices cannot rise as much. The higher cost stops here.

Cannot pass it on

Consumers

Refuse

price increases

They want better meat without paying more.

Farms raise prices, and so do meat packers. Consumers refuse to pay more. The losses pile up at food makers and restaurant companies.

Supply cannot grow either

By 2035, beef wholesale prices will double

Cattle herds are shrinking in Brazil, the US, the EU, Australia and China at the same time. Livestock profitability has been falling for 30 years, so farms are not adding cattle. Waiting will not solve this.

Burger KingPlant-based patty share from 5% to 20%, sales up 3 to 5%

Tyson, JBSDeveloping hybrid products that blend meat with alternative proteins

Cargill, NestleInvesting in and acquiring cultivated meat and plant-based meat companies

That is why global food companies are already moving to use less beef.

$8.6Today

$12.32030

$18.92035

Global average beef wholesale price (USD/kg). Sources: BCG 2025, USDA ERS

SeaWith's answer

A beef ingredient that moves independently of beef prices

A ground meat ingredient grown from Hanwoo (Korean native cattle) cells in bioreactors. It skips farms and slaughter, so cost increases from the first two links of the chain do not carry over.

Fixed costs

No feed, no calves. Two weeks in the bioreactor, three weeks to finished product. An ingredient that moves independently of beef prices.

Higher selling prices

Low calorie, low saturated fat, high fiber, high protein. The story of Hanwoo cells as an ingredient lifts the value of the menu.

Just blend it in

It works as a partial blend in ground meat products. Global restaurant companies plan a 5% blend by 2030.

Lower overhead

No slaughter, no butchering, no slaughter wastewater treatment. Carbon: 4.0 kgCO2e/kg, versus 99.5 for beef (internal estimate).

One analysis estimates that a company the size of McDonald's could save USD 32 billion over 10 years by adopting cultivated meat (BCG, 2025).

Food

Cultivated Hanwoo beef

An ingredient for ground meat products, made from muscle cells and fat cells. We run batches for regulatory approval at our Uiseong production facility. We served cultivated meat mandu dumplings and meatballs at a dumpling tasting held with Dongguk University (2026.5, 1,000 servings) and at the Korea Biotechnology Industry Organization Bio Food Media Day (2026.8).

Cultivated meat mandu tasting

Burger patties

Meatballs

Mandu dumplings

Tteokgalbi

Nutrition design

The same protein as conventional meat, plus dietary fiber

The amino acid profile is nearly identical to conventional meat, including methionine and threonine, which plant-based meat often lacks. The alginate scaffold is a soluble dietary fiber: it increases satiety and reduces fat absorption without affecting protein absorption.

Low calorieLow saturated fatHigh fiberHigh protein

Try culturing it yourself

Pick cells and put them in the bioreactor

Tap a cell to add it to the bioreactor. The meat you get two weeks later depends on the cut and the fat ratio.

Cell bank

Up to 6. Beyond that, the first cell added is removed

Tap a cell in the bioreactor to remove it

Pick cells from the cell bank
and add them to the bioreactor

Protein

Fat

Calories

Fiber

An illustration of how the blend shifts the profile. Actual composition is confirmed by batch analysis.

For consumers

How is it different from conventional meat?

The cells are the same Hanwoo cells. What differs is how they are grown, and what that lets you know.

	Conventional meat	Cultivated Hanwoo beef
Production time	3 years of raising	2 weeks of culture, 3 weeks to product
Slaughter	Required	None. One cell isolation supports ongoing production
Wastewater	Produced	None
Traceability	Tracked per animal	Tracked per cell. Donor animal, cut and cell bank entry date are all disclosed
Nutrition	Fixed by the cut	Low calorie, low saturated fat, high fiber, high protein
Cut choice	Fixed amounts per animal	Choose tenderloin, sirloin, round or shank cells to culture

Cells in culture now

We disclose which animal and which cut the cells come from, and when they entered the cell bank.

Breed: Hanwoo
Cell types: Muscle cells, fat cells
Cut: Tenderloin
Donor animal: -
Slaughter date, site: -
Cell bank entry: 2025.09
Culture site: Uiseong production facility, 1,500L line

Did you know beef is eating into food companies' profits?