Raising the Steaks On Sustainability: Symbrosia and Neutral Bring Low Methane, Grass-Fed Beef to Portland
On Thursday, November 2, 2023, over 100 foodies, climate solutionists, and Portlanders celebrated the completion of Symbrosia and Neutral’s trial of SeaGraze™ . At Tusk in Portland, guests enjoyed an incredible menu starring SeaGraze™-fed beef from the trial, conducted at Oregon’s own Carman Ranch, and participated in a sensory panel that will soon reveal whether Symbrosia’s methane-reducing feed additive affects beef’s quality or taste. The dinner also featured seasonal vegetables, seaweed-inspired dishes, and wine pairings from Willamette Valley winery The Marigny.
In the conversation surrounding methane-reducing feed additives, there is a common concern: does sustainability compromise quality and taste? Existing literature suggests that it doesn’t. For example, Roque et al. (2021) found no significant differences in consumer ratings of the tenderness, juiciness, flavor, and overall quality of beef from cattle with no, low, and high Asparagopsis intake.
To delve deeper into these questions ourselves, Symbrosia partnered with Oregon State University’s Food Innovation Center (FIC), which specializes in consumer and sensory testing. Together, we conducted a sensory panel in which guests blindly tasted otherwise-identical samples of Carman Ranch’s control and SeaGraze™-fed beef, rating their enjoyment of the meat’s appearance, aroma, flavor, and texture. An FIC team led by Ann Colonna will analyze the survey data, searching for statistically significant differences in consumer ratings of each characteristic. We are proud to pioneer consumer research on Asparagopsis-fed products and to provide participation opportunities to our community.
Researcher Ann Colonna sharing survey directions
Participants completing the sensory survey
After guests completed their detailed sensory research surveys, the celebration truly began! A five course meal highlighted several delicious cuts of SeaGraze™-fed Carman Ranch beef, Tusk’s signature Mediterranean flavors, and seaweed-infused dishes paying homage to Asparagopsis taxiformis. Guests gave resoundingly positive reviews of the dishes themselves as well as the Marigny’s carefully chosen wine pairings.
An entree: Carman Ranch tenderloin with wakame au poivre and roasted pumpkin
A salad: greens and herbs with fennel, radish, and smoky apple vinegarette.
Over appetizers, Symbrosia CEO Alexia Akbay, Neutral CEO Marcus Lovell Smith, and Neutral Scientific Advisory Board Member Ann Radil shared inspiring speeches emphasizing the importance of collaboration in the journey to a greener food system. We value our partnerships with Neutral and Carman Ranch and are excited to expand our network of brands and producers committed to decarbonizing livestock agriculture. We believe that a just agricultural transition must be a team effort.
Symbrosia CEO Alexia Akbay’s speech
Of course, consumers are also a part of this team! In fact, consumer preferences are a major driver of growth in the sustainable food market today. To further include consumers in our mission, we worked with Neutral to give each guest a box of mystery cuts of SeaGraze™-fed beef. We hope to inspire consumers to continually engage with products that are both delicious and sustainable, making greener choices that will accelerate the food transition.
In the spirit of collaboration, sustainability, and culinary innovation, this event celebrated not only a successful trial but also the power of collective efforts to transform our food system into a lower impact, yet equally delicious one. It's a reminder that when we come together as a team, from producers to consumers, we can create a brighter, more sustainable future for our planet and our plates.
To join our team on this sustainability journey, keep an eye out for future activations across the country highlighting SeaGraze™’s potential to transform animal agriculture and for the results of our trailblazing sensory study.
