The idea for the creation came from designer Franc Fernandez and Lady Gaga's stylist Nicola Formichetti. The artist had already wrapped her in a flesh bikini for a cover of the Japanese men's "Vogue". The scandalous title was also released in 2010 and was photographed by Terry Richardson. Now Formichetti wanted to go further: instead of a two-piece suit, he wanted a complete look made of raw meat. He found a willing partner in designer Fernandez.
The native Argentinian bought the material, 20 kilos of raw beef, from the butcher he trusted in Los Angeles. "I'll get him a signed picture of the finished outfit," Fernandez told MTV at the time. Finally, there was a kind of chop on Lady Gaga's head, layers of flesh around the chest, stomach and hips - attached to a corset - and a kind of train made of individual fibers. Not to forget the shoes that were laced around the ankles of the singer like moon boots - special butcher's twine was used for this.
Lady Gaga raved about her meat dress
Despite weighing 45 pounds, Ladys Gaga gushed it was "the most comfortable dress of the night," the designer said. The outfit would not have stunk or bled. "It was very clean and strong meat. She said it had a slightly sweet smell," Fernandez said. It took him three days to make it, and it was stored in a cool place to keep it fresh.
Following her performance at the MTV Video Music Awards, Lady Gaga wore the dress a second time on the Ellen DeGeneres show. There she explained the deeper meaning she sees in this outfit: "If we don't stand up for what we believe in and if we don't fight for our rights, soon we will only have as many rights as the flesh on our bones. " Strict vegan Ellen DeGeneres wasn't convinced. She gifted Gaga a bikini and kale skirt instead.
In 2011, the meat dress owned by Lady Gaga was awarded to Ohio's Rock and Roll Hall of Fame. The museum had it carefully preserved and exhibited. But as early as 2015, the director of the collection said the work would probably not last forever. "No one has ever done anything like it before, so many conservators just don't have the experience. We're excited to see how it develops."
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