Investor deck October 22

Disclaimers This presentation and oral statements made regarding the subject of this presentation contain “forward-looking statements” within the meaning of the U.S. Private Securities Litigation Reform Act of 1995 that involve substantial risks and uncertainties. Such statements include, without limitation, references to the Steakholder Foods Ltd.’s (the “Company’s”) predictions or expectations of future business or financial performance and its goals and objectives for future operations, financial and business trends, performances, strategies or expectations. In some cases, you can identify forward-looking statements by the words “may,” “might,” “could,” “would,” “should,” “expect,” “intend,” “plan,” “objective,” “anticipate,” “believe,” “estimate,” “predict”, “potential,” “continue” and “ongoing,” or the negative of these terms, or other comparable terminology intended to identify statements about the future. These forward-looking statements may not materialize, in whole or in part, or may materialize differently than expected, or may be affected by factors that cannot be assessed in advance. We may not actually achieve the plans, intentions or expectations disclosed in our forward-looking statements, and you should not place undue reliance on our forward looking statements. Actual results or events could differ materially from the plans, intentions and expectations disclosed in the forward-looking statements we make. You are cautioned not to place undue reliance on forward-looking statements. Except as otherwise indicated, the forward-looking statements contained in this presentation speak only as of the date of this presentation and the Company undertakes no obligation to update any forward-looking statements, whether as a result of new information, future events or otherwise, except as required by law. This presentation includes statistical, market and industry data and forecasts which we obtained from publicly available information and independent industry publications and reports that we believe to be reliable sources. These publicly available industry publications and reports generally state that they obtain their information from sources that they believe to be reliable, but they do not guarantee the accuracy or completeness of the information. Although we are responsible for all of the disclosures contained in this presentation, including such statistical, market and industry data, we have not independently verified any of the data from third-party sources, nor have we ascertained the underlying economic assumptions relied upon therein. In addition, while we believe the market opportunity information included in this presentation is generally reliable and is based on reasonable assumptions, the industry in which we operate is subject to a high degree of uncertainty and risk due to a variety of important factors that could cause results to differ materially from those expressed in the estimates made by third parties and by us. Investor deck October 22

Companyhighlights

Companyhighlights Applications to date 16 Employees +75 Raised as of October 2022 $59M 16 patent applications submitted (three granted). Several trade secrets identified 60% Biology 20% Mechanics 20% Other $28 million raised on Nasdaq in March 2021 + + +

Group structure Steakholder Foods USA, Inc. Steakholder Foods Europe BV Steakholder Innovation Ltd. Peace of Meat BV Steakholder Foods Ltd. Bovine & Porcine meat

Our team 80% Israel headquarters 20% Belgium Our mission is to make real meat sustainable. Employees 75+

Management Yaron Kaiser Arik Kaufman Guy Hefer Dan Kozlovski Co-Founder and Chairman Co-Founder and CEO CFO CTO Investor deck October 22

Advisors Prof. Tal Dvir Prof. Shlomo Magadassi Co-Founder and Chairman Bioengineering advisor Chemistry advisor Professor Tal Dvir holds various director roles at Tel Aviv University, including at the Laboratory for Tissue Engineering and Regenerative Medicine, the Chaoul Center for Nanoscale Systems, and the Sagol Center for Regenerative Biotechnology. He is on the faculties at the Shmunis School of Biomedicine and Cancer Research and the department of biomedical engineering. Professor Shlomo Magdassi is a professor of chemistry at the Casali Center for Applied Chemistry, the Institute of Chemistry, and the Center for Nanoscience and Nanotechnology at Hebrew University. His research is focused on material science; specifically, the development of novel micro and nanoparticles for various applications that primarily include 2D and 3D printing.

Timeline 2019 2020 Listed on the Tel Aviv stock exchange Produced stem cells and differentiated them into bovine muscle and fat cells Printed thin tissue structure and cultured fat inks Initiated activities Acquired Peace of Meat Uplisted to the Nasdaq and delisted from TASE Initiated porcine cell R&D Partnered with Ashton Kutcher-led collective Breakthrough 100 gram bio-printed cultured steak Reported promising results with muscle stem cell differentiation into fibers Expanded into the US Held first tasting event for STKH anchor investors Collaboration with cultured seafood company in Singapore MeaTech rebranded, becomes Steakholder Foods 2021 2022

Alternative protein market overview

Investor deck October 22 Base case $20 billion in sales by 2030 High-growth scenario $25 billion in sales by 2030 Base case $450 billion in annual sales by 2040 High-growth scenario Market share of 20% by 2040 increasing to 40% by 2050 Base case $240 billion in salesMarket share of 9% by 2040 High-growth scenario $470 billion in salesMarket share of 18% by 2040 Huge market potential Source: Jefferies Equity research, September 2019.

Organoleptic properties Complexity Plant-based alternative meat Cultivated hybrid meat Thin tissue of premium cultivated meat Cultivated whole-cut premium meat Evolving alt-meatlandscape

Cultured & plant-based hybrid meats First stopThe best of both worlds

End of 2021 achievement: Steakholder Foods’ 104-gram printed steak Next stopPrintingreal meat

And tasting it

Strategy &business model

20 25 McKinsey estimates that cultured meat will take off in 2025, reaching by some scenarios to 40,000 tons of end products sold Chicken and Beef account for roughly 60% of meat sold globally Steakholder Foods targets 15% market share Target production capacity of 500 tons(1) Notes: (1) Assuming hybrid products are composed of minimum 14% of cultured meat and the remainder is plant based. Top 5 global cultured meat player by 2025 with 15% market share

Producing cells at scale to make fat and protein biomass for use in end products Using some proportion of cell-based ingredients for unstructured products (e.g., powders, pastes, stock cubes and ground meat for meatballs, burgers, sausages, etc.) 3D printing and other scaffolding technologies to produce advanced structured products. (Steaks, carpaccio, layered cuts with marbling, etc.) Selling Steakholder Foods’ final products as B2C or B2B products Cultivated meat biomass B2B Final product elaboration B2C / B2B Selling Steakholder Foods ingredients as B2B products Unstructured cultivated meat products Structured cultivated meat products Go to market model

Technology overview

3d printing and incubation • Scaffold materials • Bio-ink formulations • Software development with bioreactor systems & processes Technologies for using chicken, cow and pig stem cells to produce muscle tissue and fat tissue fibers Steakholder Foods’ core R&D High throughput 3d tissue engineering Multi-species cell-based manufacturing

1. Selection From a sampled batch of stem cells, we select the ones that will ultimately yield the highest quality and best tasting meat. 2. Proliferation The cells are placed in ideal conditions for growing and multiplying as they feast on a smorgasbord of nourishment. 3. Differentiation When they reach optimal numbers, the stem cells differentiate into muscle cells and fat cells. 4. Meat Finally, the muscle cells and fat cells turn into meat for burgers, kebab, meat loaf, meat pie – you name it! Fat Muscle From stem cells to meatThe journey

1. Bio Inks We formulate bio ink from our carefully selected cell lines and unique scaffolding materials. 2. 3D bioprinting The bio ink is loaded into our 3D printer which then, in just a matter of minutes, prints a whole cut of meat with pinpoint precision based on a digital design. 3. Incubation The printed product is incubated for several weeks to allow the stem cells to differentiate into muscle and fat cells and for muscle fibers to form and mature into a cut of meat. Fat Muscle Dreaming of a steak? This is how we do it

Physical manipulation of cultivated tissue Growth support for cell culture 1 Harvesting bovine embryonic inner cell mass Bioprinter printhead assembly Bovine umbilical cord stem cells as feeder layer 2 3 4 5 6 7 8 9 3D-printing high resolution support structures Muscle stem-cell fusing process Adipocytes differentiation using plant-based initiators Stacked multilayered beef-emulating portion Several trade secrets identified Steakholder Foods’ IP16 patent applications submitted (three granted)

Our impact

Cultured meat industry will use 95% less land Cultured meat industry could reduce air pollution impact by 93% Cultured meat industry will use 78% less freshwater 95 93 78 Investor deck October 22

Social impact Business impact Align with sustainable development goals and values Responsible supply chain Accelerate industry collaboration Strengthening local economies and local circular economies Safe, high-quality nutrition Slaughter-free food production Investor deck October 22

Our commitment to the 17 UN sustainable development goals Investor deck October 22

Appendices

Company Steakholder Foods Ltd. Public Eat Just- Good Meat Upside Foods Mosa Meat Blue Nalu Future Meat Technologies Aleph Farms Meatable SuperMeat Valuation (USD) Total funding (USD) 3Dprinting Non-GMO as well as GMO Cell lines Structured meat Ground products Chicken Beef Pork Fish Publicly traded 59 M Private 170 M Private 606 M Private 168 M Private 84.8 M Private 387.8 M Private 131.4 M Private 173 M Private 5 M Competitive landscape Note: The above is based on the Company’s best estimate and publicly available information.

($, millions) On June 30th, 2022 Current assets 16.9 Non current assets 23.2 Total assets 40.1 Current liabilities 3.9 Non current liabilities 3.6 Total liabilities 7.5 Equity 32.6 Total liabilities and equity 40.1 Solid balance sheet with: no bank debt and strong IP R&D assets in cash(1) Investor deck_October 22 Balance Sheet (1) Pro forma to the capital raise completed on July 5th 2022. $ 14.6 m

USA Sources: Congressional Research Service; Regulation (EU); Food Navigator Asia; Singapore Food Agency. EU Singapore China Requires ‘novel food’ and food safety applications Positive announcements Already approved cultured meat for sale in restaurants Regulatory progress of cultured meat Two regulatory bodies

Investor deck September 22 Thank you