120-Day Fresh Meat with Gaurav & Anat Tewari (Tewari De-Ox Systems)

Oh, today on the show we have a very special episode. Uh, not only is it not Tari one of my friends, uh, he's also someone that has, uh, provided a lot of direction in my life and I have the privilege and opportunity to, uh, interview him uh, and his father Dr.

Toari. They together are uh building a company spun out from uh proprietary uh technology and innovation in uh meat packaging that Dr. Tori uh has been working on for a number of years and is finally uh ready to commercialize and scale. Uh this is the first father-son duo uh that I've come in contact with

that has uh grown in in deep tech in this way. And uh seriously, it is so cool uh to be able to have this conversation uh and give them uh the the platform to share their story. If you are someone that feels strongly about quality of meat, which is something that I do, as you'll hear in the show, uh

then this is a good episode for you. Their innovation is fascinating. Shout out as always to our sponsors, Clean Tech Growth Lab. If you're growing in clean tech, they are the people to do it with. and the producers of this podcast, Craz and Friends. With that, I give you Inat and his dad, Dr. Tawari.

Welcome to another episode of The Grove. Shout out to our sponsor mentioned just before now, but I cannot tell you how special of an episode this is. Not only because Anat is one of my good friends, but because I have the honor of interviewing a father-son duo going out and changing the world. So before we get

uh into how you guys are doing that, if we could get a brief introduction from both of you, Dr. Tari, we can start with you. Yeah, thank you Blake. Glad to be here. Yeah, my name is Gorov Tuari. I'm the founder and CEO of Tari Dio systems. Um did my bachelor's in engineering from

India in 94 and then I got scholarship to come to this part of the world. Did my master's PhD here worked in different uh organizations in uh US uh FDA and others in US and also in Canada. Um and then my journey had been commercializing novel food technologies for the food industry. So performing

fundamental research and then getting it into the shelf. So I have seen quite a few technologies uh kind of get from the lab to the um to the market and uh and in our current uh venture we are commercializing our own uh patented uh process to extend the shelf life of retail ready meat cuts

which is a very very thoughtout revolutionary gamechanging u process. Sick. Well, I got I got another question for you, followup, but Anat uh if you go first. Yeah. Yeah. Yeah. I'm so happy to be here, Blake. Thank you so much. Uh yeah, my name is Anut. Uh I'm a early team member in uh Climate Tech Ventures.

Spent spend a lot of my life uh actually uh helping to build this this family venture and such an honor to be doing be doing this as like a father-son duo. Um I I like to say that my career is at the intersection of finance, technology and people and and that vend diagram putting

myself right in the middle of it is what I find really exciting. So exploring the future of food, novel ways of manufacturing, how can we do more with less? So that's the kind of theme that I I would take in my career. Uh and currently COO of DDox Systems.

Oh yeah. So I the reason this is this question is for Dr. Tari is because of not I know your answer to this but Dr. Tari did you ever envision yourself uh becoming an entrepreneur? Were you walking around as a toddler saying I can't wait to start my own business or did this or did something just happen uh

at a certain point? Yeah. No, that that's a good question. Yes. I uh during my time in school days uh my my college and then coming here uh definitely I wanted to uh have my own uh enterprise uh that that was one of the uh vision um sitting in my head and in

my heart but uh but you know the journey of entrepreneur is like uh you have to live it you can't just dream you know So one thing led to the other and I started the journey but yeah so it was it was in the heart and uh probably um you know the way it is that when you

verbalize something it happens so that's what happened I always when somebody will ask me what do you want to do and I would say you know I always want to own my own company and everybody looks at me like what the heck is this guy's talking about so I always had it and uh yes then then

it was a big leap of faith to do it full-time and uh went through anything and everything imaginable to get to this stage. And was there Yeah. was there anything specifically uh impactful from your your time in uh in commercial industry uh in in in your commercial job that specifically impacts how you navigate growing uh to our

system? Yeah, excellent question. Yes. So uh fortunately I led projects which led to realtime uh commercialization uh whether I was doing project for unilver Europe or whether I was doing with uh FDA in in US. So all of them saw a huge impact in the in the sector and so uh leading all

those teams and leading all these projects kind of gave me the conviction that because I already had the thought about zero tech that what I'm doing then that kind of prepared me to say the least that all the opportunity that came my way they they literally helped me to to shape the thought process to see how

the country operations are and and exposed me. So it was uh something which was definitely in the in the heart per se. At the same time um u and it's a very intellect question because at the same time I realized that even major corporations they they miss some of the simple fundamentals uh which really lead to huge issues when

they have kind of formalized their multi-country operations. So, so and it was a it was a pity to least that when I went in and and saw these problem which I solved and saved millions of dollars for the companies I'm thinking that you know all these could have been avoided and so the fundamental thought

process that uh that was I I I did not uh you know I kind of miss seeing this even in big very structured organization a lot of reds and things of that type so which kind of which was the uh kind of a a point in me that uh I need to have

something impactful for the industry and yeah I'm glad you said that that is a very unique perspective um about just just even having the vision I know uh in a lot of our discussions the vision for this technology is global so having that from uh from the beginning I think is really unique and not what about you you've

been doing the same at the forefront of uh new meat alternative protein. How how has that been impacting your work with this? Yeah, I mean I think it's it's it's it's really funny because I you know I've been exploring the future of food through new ways of uh whether it's um a clean meat or in the plant cell culture

space approaching cell from from plant cells as well. That that's been a big part of my journey and it's been great. It's been really cool seeing the different ways we're all appro approaching similar problems and the pros and cons of all of them and I've had the pleasure of joining a venture really early on um quite literally right

at the beginning and it's been uh yeah it's been such an honor to see what it takes to build a venture and build a deep tech venture as well. Um and so there there needs to be a business agility and a scientific rigor and how to address uh both of them and you you

eventually get to the point of the value of death. Uh so now you know I I like to say I like to say it's where hope meets reality is is the value of death and so you are hopeful about the future. You have a bench scale experiment that works.

Now okay get a million dollar PO. Now, how do you even uh fathom to process that uh and and and reach a profit? And so, it's that kind of mindset that I've been really grateful to to build over the years. And of course, my father being uh the best example uh in my life.

And so, it's it's not not a surprise that I'm also excited about the food. Very nice. Well, we made it. Why don't we why don't we get into it then? what is uh what is this technology that you guys have come across?

So yeah, so u um we have our process extends the shelf life of retail ready meat cuts prepared centrally. Um so let me give you a very simple example easy to understand when you uh cut cut uh like an apple you know on your uh dining table or on your kitchen uh you know in

few minutes you'll start seeing the color kind of starts to discolor you know and same phenomena you have seen in other fruits like ivacado as well. So there are enzyatic reaction which happen rather fast and they happen even with small traces of oxygen you know. So once these uh think about like when your

apple get discolored there's no way you can bring it back to normal color. So the similar concept or similar discoloration phenomena kind of with millionth times happens in meat pretty fast. So you know so those these enzymes they get depleted in a very very short time frame in a very very uh with in

presence of small traces of oxygen. So now because of this the global meat distribution system is decentralized meaning thereby there are at least six steps that a uh meat goes through before you can see the steak sitting in the retail shelf. So just because of the short shelf life the fabrication is happening at the end you know so it's

like the animal is slaughtered you have your carcass then from carcass big chunk of meat is prepared with they call it primals and sub primals they vacuum pack it in plastic it goes through ship and then it ends up in a another country goes through the you know the regular uh chain of customs and whatnot then it

ends up being a wholesaler or distribution center of a retailer Then from there it goes to a specific region where that has to be sold. Then then it ends up in the retail chain where they start opening the vacuum like the plastic and starts putting small cuts for sale. Uh think of it that all

could have been done centrally. The reason it cannot be done because the central cuts the moment you make cut think about Apple now there is no technology by which you can give that many days which is required for it to be in the ship in the ocean and get through all this chain to end up in the store

for that the typical number is 120 days which a meat has to withstand so no technology can do that is why the cuts fabrication is happening at the uh downstream And so with us we can offer we are offering retail ready meat cuts with shelf life of 120day prepared centrally which means now the meat can

be prepared in a central location for instance in Canada or in uh US like in Pennsylvania uh federal plant and then those cuts are you know are boxed and they are now put in the container and that container goes through the ocean and for instance they are going to uh you know uh middle east for that reason.

Then you have like 45 uh 45 to 50 days in the ocean, then another 10 15 days to get your clearance. Then you end up in the DC kind of move around. So you have another 15 20 days for product to move around. And by the time it reaches the store, you still have good uh you know

30 days to sell the product. So typically conventionally and right now you are seeing three things. If you don't do central operation the conventional operation which has been done for which is being done for like 60 60 years you you are using just for the uh you are there are three things happening number

one you are max you are minimizing or you are making a poor usage of your resources. We already know based on your background of climate and everything else resources anywhere in the world are limited. So you are you are using uh you are you utilization of resources is very poor. uh just from the supply chain perspective supply

chain perspective just that alone labor utilization butchery operation equipment utilization energy utilization logistic utilization is poor that let alone and we have done a rigorous study involving a MBA student business case study which shows that just that alone is a $3 billion loss annually to the industry just that alone number one. Number two,

think about you have packed something in plastic like your carcass then it goes again travels and at the end you open the plastic then you put again in plastic or something which is causing harm to the environment. So just like a common sense you know the reason you are doing it because you don't have a way of

making it uh you know long shelf life centrally that's where we come in and on top of this despite all this you still incur 10% loss in the supply chain of the product. So three things plastic heavy 10% loss which is big which is a big huge number and and the um and third

thing is poor utilization of your resources. So we solve with this we solve we make the things easier for you. You make your cut centrally now you have extended life. So you put in the ocean you put wherever form of transportation you can use. So yeah.

So for so for me to uh to make sense of this cuz I've had a lot of conversations about energy. I've had a lot of conversations about water, but not a lot about food. And I really do and I won't get your opinions not now, but I I feel very strongly about uh the foods that I

eat. I unfortunately shop at Acme. I mean it's a big thing in Philly or Market Basket, I guess. or not. Uh, and these these uh these meats aren't the highest of quality, but I'm forced to not think about it cuz I don't have this information. And so what you're saying is that all of these steps

in the supply chain that are very costly and all the plastic that gets being used that is all to avoid exposure to oxygen. Yes, that is because the you are correct because you are uh um let me give you analogy of apple. Think about carcass as an apple. If you cut an apple in your

Philly home and you want to ship it to let's say to Australia, cut apple, how you going to do it? Even if you vacuum packet it, vacuum packaging is still has traces of oxygen, still your meat will be your your apple will be discolored.

So what you're doing is you are cutting it at the end when it's where it's sold. So, so basically yes the oxygen presence is is extremely detrimental to some of these enzymes and that is why uh it's a no-brainer industry avoids it doing it at the central level they do it when it's ready to be sold

all because of oxygen so what is the so what is the case and you know a nod Dr. You guys can take this. What is the case that you're making as far as how your technology solves these issues?

Yes. So what we are saying is we we we go to a packer who is a federal plant and they are the one who have who can export and who are exporting currently. So what we tell them that we we don't have a capex because they have already spent too much money on their equipment

line whatever. So we utilize their existing line. The only thing they have to do is is use our uh patented film and sache. You see something inside and then you put your steak in and you seal it. You got 120 day. So we made the process very simple for the for the packer to to

utilize our process in their central plant and then they are only shipping the the goods which is which are ready to be sold or the the stakes that are ready to be uh uh to be sold uh you know to their retail uh customer. Uh so our case is very simple. We are uh you know

we are making a decentralization of retail ready cuts to a centralized operation. Um let me let me say this in a in a in another simple term. There was a time when you have to rent a DVD to watch it through a proper you know what I'm saying? You go to a store that

No, you don't. You know, but I'm just telling you what are you talking about? Yeah. Yeah. Tell me what Yeah. That's a thing of the past. But that was it. I get it. I get it. I get it.

Every Yeah. The reason is because it was all decentralized. Meaning thereby you need to have a VCR, you need to have a TV, you need to have the cassette or maybe then it came CD. Now you don't do that anymore because it's all centralized. Uh you know now you can centrally stream you know movies or

whatever you need to. So at that time if somebody would have said oh you don't need all this somebody will look at you. So this is where we come in. That's why zerox tech is a gamechanging uh process which is actually which is not even a process platform. We are giving a platform which has it climate

implication. Think about the level of water that is used. Think about the level of energy that is used for what? Because you can't make retail cuts centrally. Uh you know if you think of it. So that is the that is the uh elephant in the room problem that we have addressed and uh and one more thing I'd like to add

that u uh yeah just just I would like to add this that uh I appreciate all the other you know future foods and people trying to solve the issue whatever but these natural foods are here to stay let's say this and if we are not smart to utilize the resources we are not

smart to uh you not utilize them, we will make the same mistake when we will have future food. You still will have shelf life problems. You still have these type of problem. Uh so maybe Anut can add on to to that because he's very passionate about this application.

It's uh yeah it it's something that we're uh as you see uh uh like father like son um we definitely uh talk about this all the time. Uh critique the foods that that we see or all these fun insights whenever uh whenever at the grocery store. Um, but I I find it interesting again when we think about

the future of food. Yes, there's so many innovative ideas out there. Uh, but you know, what's the point of it all if we throw away 4 million cows worth of meat every single year? I mean, those that that's the amount of of food that can fuel entire nations that can feed entire nations. And in the current supply

chain, if we optimize it, we can actually see quite a game-changing impact across the world. Uh and if we don't resolve it now, as as my dad shared, uh it'll just be a a problem that will continue to permeate. Um what what I find exciting as well is for the for our clients, uh an increased profit

margin and and increased market share that they're able to enjoy. So when they when they sell it as primals, what they're asking their clients to do is to finish preparing the product, right? Imagine going to um Best Buy and and and seeing a Best Buy employee finishing assembling a computer. Why? Like it

doesn't really make any sense. Who does that nowadays? But we do that with food. We we ask the the client to finish preparing the food. As a result, they sell it they sell their meat incredibly cheap. Uh our clients, but now that they prepare as a retail ready portion, the profit margins they're able to enjoy are

much more significant. And with 120 days, this is the first time they're exploring other markets that they never usually would have thought of. uh they can't really afford that much waste if they want to target other premium markets or other markets that uh that they see uh market potential but they just can't afford bringing a product

there. So this is really quite a globalization and uh and the business that we see here is is really promising. So Nat the um the the actual revolution here you guys showed a uh a packaging material. Is it the environment inside of it? Is it the Is it the the material of the packaging? Is it the actual thing

inside? Like what what's the stuff that you guys Yeah, I can I can I can uh let me answer that. Yeah. So, it is uh what you just mentioned is all of the above because we are dealing with hairike uh presence of oxygen. So, that is why our process is called zero ox. So it is

the absolute zero oxygen that meat has to be retail cut has to be exposed to absolute zero. You can't talk about 500 parts per million or what have you. It has to be absolute zero because only when it is absolute zero that is the hypothesis and then I will explain the science. So the hypothesis is and when

it is absolute zero then there are certain enzymes within the meat which are already present naturally present. If you give them that asmosphere, they themselves has the ability to fight against discoloration. They themselves has the ability to fight against microbial growth. So meat is equipped to fight against all this. What we do is

and I'm not starting the preservatives and all that other stuff. But what we have done is that we have um we have we expose them to even little bit of oxygen and then this these enzymes are depleted. That is why if you remember I mentioned my journey about working with big corporations and you will think that

they may have seen through I have seen small things which like resulted in multi multi-million dollar food recalls whether food safety or quality per month. You may think that when we have reached the stage of moon and people going to you know space why why we are even worried about human death why we are even worried just by

eating food. The reason is we have missed we have missed these fundamentals and uh and that is what we have captured on our science is strong our hypothesis had been very strong uh from the get-go now how we do it u as I mentioned my background is in pure engineering I have uh

um like heat and mass transfer 101 is my is my is my thing so the way we have designed this that now with our foam and the sache you saw we have like a we work on a close system meaning thereby we don't allow too much oxygen to permeate through the package and so we work with

the oxygen which is within the package when you seal it and and then we have designed our sachets which takes care of the residual oxygen which is which is happening from three things number one no matter how much whatever film you use some oxygen will come from the film number one number two there will be

oxygen when you seal it there will be oxygen will be already in the in the meat No matter which equipment you use will be in the package. Third thing just missed is o meat al also diffuses oxygen like meat oxygen is also coming out of the meat. So all this was taken into

consideration when I did the modeling and developed the film and the sache and uh so made it you know so with all these uh you know film and the sache that we have we have taken into consideration the oxygen that could be in there and we it's against time we have to get it down

to zero level that's what we accomplish. Good. Okay. Good. Good. For me, that's the for me that help. Yeah. And and and and more more or less it's like a material science innovation if you break it down. So that that's a consumable that our clients are able to purchase uh and uh reduce their plastic

waste but also still increase their uh their shelf life as well. So this is more yeah a primarily material science innovation that that's enabling all of this. So, so Anat this is this is a question that I had uh that I had written down for you. I wrote down on my not is that

uh something that you've been a part of for like you like you said I like that you articulated the future of food. You've been thinking about it in the uh in in the headsp space of that where are you seeing innovation happen like Dr. which mentioned there's a lot of uh alt protein there's a lot of innovation

a lot of hype around that type of stuff um the attention to existing meat industry uh in a lot of conversations you know people people are saying we should completely move away from it but I feel like that argument is similar to renewables where people are saying we have to completely move away from fossil

fuels and get rid of them it's not going to happen I mean it might many many years in the future but if we were going to su successfully transition into a renewable energy um economy, we have to rely on fossil fuels to some degree uh through that transition. So I feel like there's there's a similar theme. So

where do you where do you see innovation happening in the existing uh meat in meat industry and that Yeah. No, thank you so much for that question. Um I I I think about it in in a bit of a higher level um approach. Uh, so I I like to think that I'm taking my career

one step at a time. And what I mean by that is one step in the present, one step in the future. And so when you go two steps into the future, you're now at bleeding edge. And you're there's no sense of relatability uh when you when you go that far that soon. Uh I I love

for me even though you know I'm a very I can be very technical and I'm a bit of a nerdy guy I actually find a lot of inspiration in music uh and and film and I really appreciate the ways in which innovators um conduct themselves there.

Pixar is my favorite example. Pixar is a great example of one step in the present, one step in the future. One step in the future meaning that they invented their own hardware and software to do 3D animation. Now that is really futuristic. Even the head of Pixar actually was kicked out of Disney uh

because of how innovative he was. He this was this was seen as heinous uhh to them. But one step in the present, I don't care what mode of technology they use, they can create a tearjerker movie out of anything, right? And so there there's something that connects us regardless of the means of

entertainment. But that's what kept them at one step in the present. That's why I don't care how many times we all watch Toy Story, whether how I don't care how old you are, you're going to shed a few tears, right? I'll be the first here to to admit that. And I think the same h it

happens in many other areas of technology in the future of food. We're seeing two steps uh ahead, right? We're seeing complete avoidance of the conventional multi-t trillion dollar uh protein sector and just saying let's pretend that's not happening and then move into a completely other realm.

Right? And so we're not seeing uh what what I'm seeing here is a prime opportunity for deep tech innovation. and what people see as blue collar uh sector. And so this is a very untapped space uh for many reasons, but I believe one of it is just that that that mindset of like how do I innovate in the present

and still bring the world into the future rather than pretending the present doesn't exist. And so that's that's I think where where we come in. This is a this is a uh innovation that uh helps the existing uh ecosystem the existing supply chain but it's also an enabler to the future as well and uh and

it's bringing us to the future as well. So that's uh that's sort of how I approach like what what technology development and and that kind of thinking. Nice. So, one thing that I do want to pause and recognize just cuz uh I didn't do it earlier is that I always think it is awesome when a company is born out of

brand new IP or brand new uh invention or something. So, thank you both for doing that. And uh my the the next uh the next thing that I'm curious about is I wanted to just hammer in on that idea. Uh I forget which one of you said it, but the Best Buy idea

where you're saying uh you know, you don't see people at Best Buy like assembling these uh computers or the DVD example, you know, that was a really good one too, right? So what can you help me without without really detailed knowledge of the meat supply chain? Can you help me understand how this technology when meat is packed

in your packaging with zero oxygen? Are we talking about the potential for, again, you know, I'm based in Philly, so let's say Pennsylvania, uh, a a ranch in Pennsylvania, cutting a a meat, packaging it, and selling it direct to the grocery store. Is that what we're talking about or something else? Yeah.

Yeah. So, so what I would say there is um, uh, the first application that we have are in high waste export sector. So in that kind of space um it's very unlikely for our clients and very few are even just are able to afford it um to have a retail ready portion and ship

it internationally and expect that the SL that the meat will still smell fine. Uh you might if you if you just hear that a steak has been sitting in a in a ship for a month and a half. I mean you might question whether you want to take a bite out of that or not unfortunately.

Uh and and that's why they currently do the whole primal style. It's a less surface area uh for spoilage to occur. So, they're postponing the inevitable. That's how they do uh export shipment. But like I was sharing earlier, it's a very low margin uh method and still uh high waste as well. And so that's why

our first clients are those who desperately need to uh uh to solve this which are in the export space. And so now it's the first time that they can prepare retail ready cut. They don't need to prepare the steak right at the end with already very few shelf life. We can already out compete shelf life and

have your your Philly um butcher, your Philly meat processor actually expand into let's say the market in the Middle East with a steak prepared in in Philly and still fresh and healthy and nutritious all the way in the Middle East.

That's helpful. That's right. Do you have anything to add? Yeah. So when we talked about the inefficiency, so when you are doing um just kind of adding on to another and I said when you are doing the conventional uh primal sub primal operation the the trimming you know the when you make the

final stake cuts in this in current situation it is happening at the uh you know at the downstream you know where the where the fabrication is happening. So all this trim goes is like is a waste or a very lowc cost product you know at the at the at the uh retail level. So if

think about all this being done centrally so by default you are offering a premium product to the to the end user and when you are doing it centrally you have trained butchers you have trained staff which has huge food safety training. Think about all the USDA and all the protocols, all the global food

safety initiatives that the plant is used to, all the employees are trained. Companies spend millions of dollars every every year to train it. And then so all that can be utilized centrally. The moment it gets to the uh downstream, you don't have that level of trained butchers. you don't have level of trained uh you know food safety

happening at the at the retail uh level. So when you do your central you have now centrally you do you have your inspection done you have your USDA stamp or the CFI stamp on the on your on your package the moment that opens at the end it's store it's it's uh it's anybody's game and if and

I'm just adding because I one of my article came out during covid time if we never learned anything uh from covid in the food sector we should learn that the food preparation need to be if possible in some sectors it's it's very difficult because of extremely low perishable product produce I'm not going there but

especially in this sector where you can centralize uh you should and u so that's where our thing comes into the picture that giving you the option to centrally prepare in a rigorous environment because there are two things which people uh consume with no uh with no second thought. Number one is medicine and number two is food. So if people die

of food, remember you asked me a question that what was the trigger point? The trigger point is when I saw maple leaf food recall in Canada which which took 10 million 10 lives. So think about it all that could have been avoided. It was all humans intervention that led up led to this scenario. Why?

And it's not it's only maybe 15 years when that happened. So I'm just making a point that we want to avoid this. We we still don't want to see recalls happening in this age when you are talking about future food. So my thought process is very simple. No matter whether you talk about present food,

whether you talk about future food, this shelf life issue will will stand. Your resources will you have to work with what you got you know. So if you are not able to utilize your existing resources fully, believe me, no matter whatever you do, you will still make the same boooos. And I have seen this in a multi-billion

dollar corporation. And you may think, what the heck? Why why you here to solve this? This should have been solved when the inception was done. So there you go. I'm getting excited, man. I'm getting excited. I'm hyped up. I I'm I'm seriously like we're talking so much about this high this idea of high

quality meat I just have in my head buying you know like something that actually tastes good. So I'm curious with with where you guys are at at the moment um these are two of my favorite questions at the end here. Um with where you guys are at at the moment uh what is

your biggest hurdle and how is it also an opportunity? Yeah. So yeah, I can um before I answer this, I would like to just add one one one uh one comment which is which probably validates in a many ways for us what we are trying to do. Uh we recently won the global innovation challenge

award which was put up by meat and lifestock Australia and the only nonustralian or New Zealand company which which could be the winning team and not on the bragging mode just to make a point that how how much brag uh the uh that what type of thought process would have been involved in what we are

trying to do. uh that is gonna impact continents and uh if you know what I'm saying. So bottom line is this that we need to be thinking sustainability but we don't have to be bookish about it. We need to see the real life uh situation which is out there because guess what if

somebody dies of food recall it's happening now not 10 years uh you know so you got to take care of all this and same thing will happen again. Now talking about the hurdle part. Uh we are a growing company as uh we are right on in the name itself. It's our family uh

brand uh family venture and uh my generation is coming up and and helping me to kind of uh go places. Uh now our our uh we had been self-funded so far. Now we are looking for institutional funding for our seed round and whatnot.

We are trying to very conservative uh that actually uh so you know like in any growing business you know funding and all becomes you know is needed but the reason that is an op although an opportunity because now we are able to even uh give a uh thought uh you know a a thought to a to existing uh funding

agencies to see that uh because we are unconventional in many ways. So whoever listens to us they they got to have a unconventional thought process. So what we are finding out that we are making a creative dent in the thought process of institutional funders who realize that rather than having uh you know that they

got to think out of the box that this is it. If you cannot solve a present problem uh please don't expect that you will be solve a super future problem because you don't know what the problem like. So that's the opportunity we see then make a dent.

Yeah. Go going into that. I don't think that's a great question. You know uh it's it's a double-sided thing here. The uh you know we're working on our seed round for 1.5 uh million and we have exciting traction um on that journey and the journey has taken us everywhere uh Australia um UAE what have you. Uh but

on the other side what we find exciting is that you know things that really change the world. It takes an army to to to make that happen. So this is this is the beginning of how we're building that army and finding the right partners who see that uh will be really exciting and

for us you know a unicorn enterprise is a a low bar. We're rhinos in this space and so um and we want to uh we want to work with those who can handle a rhino. So that that's our goal there. Well, so so something I'm I'm going to uh I'm going to alter uh my final question a

little bit just because of this uh this particular dynamic. So it is really inspiring to me uh to see you guys working together navigating this. I mean it makes me think about uh you know what's possible with my own family and working with them and I love that. So I'll start with Dr.

Tari. What inspires you about doing this with your son? Uh I think u the biggest inspiration is that um um when I left uh 30 plus years ago when I left my home country I I had no desire to stay this will be my candid answer to stay in a foreign land. And I wanted to

do my education, go back and do some you know good work over there. But one thing led to the other when I I was here then I then my um then my uh inspiration was that I should do something which is remarkable uh within the within my career and the to the industry where I

where I kind of learned a lot. So the inspiration is that to do something which which stays which becomes the legacy and uh that's basically inspires me to do something which was never done before and to do and to do have a dent uh you know in the sector and with your son Anan how does it how

does it what does it mean for you to do this with your dad? Yeah. Um, no, it's it's uh it's amazing. I I mean, my dad is an inspiration for me in many ways. His entrepreneurial rigor, perseverance, creative thinking. Um, I mean, you know, we have a like we've done if you if you

want to find an entrepreneur who can do a lot with very little, just look to my dad. Um, there are many ventures out there, raised a lot of money. They barely have even a patent to the name though. But already at a seed round, we already have a panic granted technology which is really quite a different we're

just an outlier in many ways and that's just due to my my father's uh ingenuity there. I like to I sometimes think about this moment when I was a kid that I don't know if you remember but um he was just beginning to transition into more entrepreneurial and business kind of roles and and I think as as kids we all

just try to mimic our parents one way or another. I remember I used to think like, okay, I'm going to have it's playtime now and I'm going to do what my dad does. That's that's that's playtime. So for me, I was trying to mimic what my dad what I thought my dad did for

business. And what I thought he did was so the way I mimic that was I had my little table in my chair, you know, like six inches off the ground. I'm sitting there. I get a phone book and I don't know how to read yet, but I'm licking my finger cuz I see how my dad when he

would read, he lick his finger, does it? And I'm going really fast on I'm like, "Okay, I'm busy. I'm busy." Like, I'm I'm I'm doing business. I used to that that that is what I would think about. Uh and you know, fast forward, I find my my first opportunities and stuff on LinkedIn then not too different from

what I did when I was 2 years old. But, um you know, I it's uh I think we're all influenced by our families heavily and building this uh family venture. I think it's uh the the next best thing and uh a continuation of that story. That's right. Brian knows If there's one mascot, it's a rhino.

So, bon bonus question for both of you because this selfishly is a beautiful opportunity for me to ask this. Yeah. Where do I buy my meat? Oh man. Let's see. Let's see. Where do I go? Yeah. Yeah. Yeah.

Like a local butcher or do like do I go to Trader Joe's? Like where should I go? No. All All Yeah. No. No. All All is good. We we are not here to uh you know to criticize the current uh system. I mean I don't like being acne like it's not you it's me. I don't like

it. So I'm curious like are all these supply chains the same or are they different? Well see the the yeah I'll just answer the question. Every let me put it this way. The meat sorry the food industry as such is heavily regulated by the government at every step. Whether it's a retail, whether even you have local butcher,

whether you are doing your own cut, what have you is heavily regulated. So it depends on the choice priority what of the company uh current companies, current corporation in US, Canada, they are doing awesome job to make sure that the food supply to the customer is good, is safe and whatnot and so there's no

doubt that all the best is done has been is being done. uh but definitely there are some fundamentals which remain to be to be answered and this is why we found our niche to this this particular sector and uh I would say I I would say I would say the default answer is like the fresher

the better right so if you I mean that's also why at a at your local butcher who you know on a firstname basis uh probably a pound of meat there might be like worth£10 at a normal store and it's it's about freshness uh is the name of the game so the fresher you can find the

better by far. And so that that's why that's why we would we're doing what we're doing to bring that freshness overseas across the world. So um it is a premium though uh but finding those local butchers fresh uh meat will be an made a very profound point. So think about it that's what we bring to the

table. Premium quality cut. Yeah. that you can be sitting in let's say tomorrow you are traveling to uh other country and you find your Philly cut steak right there that's right think about that when we when during my recent gul food trip uh where we were showcased with meat and lifestyle Australia that was

the boardroom discussion that we had at the booth that Dr. This is where our vision is that we want to bring Australian uh meat who is from the sixth generation farming and those are my high-end meat. So I want to handle it centrally. I want to cut it centrally and I want to have enough life that it

goes to the other part of the world. That's where we come into play. I love the vision guys. I thank you so much for telling your story. Uh I am I could hang out, you know, all night, ask you guys questions. Uh I'm excited to see where you guys go. Uh if anyone's

inspired to follow along, what's the best way to get in touch? Yeah, they can. Uh we are in uh on LinkedIn. We are also we have our website which probably I think maybe you will show during your during your show.

We can we can have an can have pass on to you. You can have it. They can connect with us. They can connect with LinkedIn. They have their email. We are we are open book. We are we are out.

We are as a small as we are. We are making our print in three continents. We are we are just happy. I just wake up happy just to see that you know. That's it. Yeah. Awesome. Well, thank you guys so much and we'll see. That's right.

Thank you. Have a great time. Thank you so much. Bye-bye.