Online butcher concludes funding round

The meat sold by Luma Beef is distinctive owing to the combination of slow, traditional maturation on the bone with tenderising by a special strain of mould. The technique of mould ripening was developed by biotechnologist and co-founder Lucas Oechslin, and has since been patented. The startup sells its products online and the meat is shock frozen for delivery. In addition to the headquarters in Neuhausen am Reinfall, the startup has a subsidiary in Germany, which handles sales to countries including Austria, France and the UK.

Luma Beef has now completed a Series A funding round successfully, as was reported in an article on startupticker.ch. The founders Lucas Oechslin and Marco Tessaro will both retain the majority share in the company. The two business angels Thomas Bähler and Sensirion founder Felix Mayer will remain on the board of Luma Beef. With this fresh capital, Luma Beef intends to drive forward its strategic product development and growth.