Is Chomps lab grown meat? Debunking the Myth

January 5, 2026 •

2 min read

Founded in 2012, Chomps has become a popular snack for health-conscious consumers, leading many to ask: is Chomps lab grown meat? The answer is definitively no, as Chomps sources its meat from traditional, high-quality, grass-fed and finished farms, a process that is fundamentally different from cellular agriculture.

Quick Summary

Chomps meat snacks are made from traditionally sourced, 100% grass-fed and finished beef and venison, plus antibiotic-free turkey, without any lab-grown processes.

Key Points

Not Lab-Grown: Chomps meat snacks are made from traditionally raised animals, not cultivated in a lab.
Grass-Fed Sourcing: The brand uses 100% grass-fed and finished beef, primarily from Australia, and venison from New Zealand.
Traditional Production: Chomps meat is minimally processed, seasoned, and dried, not grown from cells in a bioreactor.
Verified Claims: An independent review by BBB National Programs confirmed Chomps' sourcing claims regarding its meat's origins.
Clean Ingredients: The company is known for its "clean label," using real meat and spices without fillers, artificial preservatives, or added sugar.
Ethical Practices: Chomps emphasizes sourcing from farms that adhere to high animal welfare standards and regenerative agriculture practices.

What Kind of Meat Does Chomps Actually Use?

Chomps is known for its commitment to transparency and simple ingredients, explicitly stating its products are not synthetically produced but come from traditionally raised animals. Their meat stick lineup features:

100% Grass-Fed and Finished Beef: Primarily sourced from Australia, including Tasmania's Cape Grim Beef, with some domestic suppliers.
Free-Range Turkey: Sourced domestically within the United States.
100% Grass-Fed and Finished Venison: Sourced from New Zealand, from suppliers like Duncan Venison who focus on humane, free-range practices.

Chomps' use of traditional sourcing and clean ingredients, including natural spices and preservation without artificial nitrates, distinguishes it from cellular agriculture.

The Fundamental Difference Between Lab-Grown and Traditional Meat

Traditional meat involves raising and harvesting animals on farms, the model Chomps follows with an emphasis on higher welfare and environmental standards through practices like regenerative agriculture. Cultivated or lab-grown meat, conversely, is produced by growing animal stem cells in a lab using a nutrient-rich culture medium. This method avoids raising and slaughtering animals at scale. Chomps uses real, grass-fed animal protein, unlike the characteristics of cultivated meat.

Lab-Grown vs. Chomps Meat Production: A Comparison


Feature	Lab-Grown (Cultivated) Meat	Chomps Meat Production
Source	Animal stem cells.	Traditionally farmed 100% grass-fed beef, venison, and free-range turkey.
Production Method	Cells are grown in a bioreactor.	Animals are raised on farms, then the meat is processed.
Ingredients	Cell cultures, growth factors, and other ingredients.	Minimally processed meat, water, and natural spices.
Certifications	Emerging regulations.	Certified Gluten-Free, Non-GMO Project Verified, Whole30 Approved.
Environmental Impact	Potential lower land/water usage, high energy demands.	Sourcing prioritizes sustainable practices.

Chomps' Commitment to Transparency and Ethical Sourcing

Chomps' sourcing claims have been independently verified. An independent review found that Chomps had substantiated its claims, confirming beef is primarily from Australia and venison from New Zealand. This supports the brand's commitment to a clean label and high-quality meat from identifiable sources. For more information, visit {Link: Chomps website https://chomps.com/pages/our-mission}.

Why the Confusion About Lab-Grown Meat?

Increased public awareness of cellular agriculture and alternative proteins can lead to questions about sourcing. Consumer interest in environmental and ethical food impacts also drives scrutiny, encouraging transparency from brands.

Conclusion: Chomps is not lab grown meat

The idea that Chomps is lab grown meat is incorrect. The company provides clean, traditional, and transparently sourced meat snacks. Their use of 100% grass-fed and finished beef and venison, and free-range turkey, comes from traditional farms, not laboratory processes. This dedication to natural, high-quality ingredients, supported by independent verification, places Chomps within the category of conventionally produced meat snacks, separate from cellular agriculture.

Frequently Asked Questions

No, the meat used in all Chomps products is sourced from traditionally farmed animals. Their beef and venison are 100% grass-fed and finished, and their turkey is free-range.

Chomps sources its 100% grass-fed beef primarily from Australia and its 100% grass-fed venison from New Zealand. The free-range turkey is sourced domestically within the United States.

Chomps uses meat from conventionally raised and harvested animals. Lab-grown (or cultivated) meat is created by growing animal cells in a controlled environment, a completely different process that bypasses animal farming.

No, Chomps explicitly states that its grass-fed beef and venison are raised without antibiotics or added hormones. The turkey is also raised antibiotic-free.

Yes, an independent review confirmed Chomps had substantiated its claims regarding its beef and venison sourcing.

Chomps is committed to sustainability and ethical sourcing, working with farms that practice regenerative agriculture. However, the company's carbon footprint reporting has been noted as incomplete compared to some industry standards.

Confusion likely stems from a general increase in public interest and awareness about alternative proteins and cellular agriculture. As consumers become more conscious about food sourcing, questions naturally arise about established health food brands.