It is a delicious lattice of fat and muscle with blood vessels.
Osaka University, Japan has printed lab-grown steaks that they claim closely resemble Wagyu beef products. This is an environmentally-conscious and sustainable alternative to real delicacy.
Two types of stem cells were taken from Wagyu cows and incubated by the team. They then transformed them into muscle, fat and blood vessel cells.
The final product is a three-dimensional stack measuring five by 10 millimeters in length. It contains high fat steak with intricate marbling.
We have created a 3D printing method that can create custom-made complex structures using the Wagyu beef's histological structure as a guide, according to Dong-Hee Kang, the lead author.
Scientists believe that this process could be used to produce Wagyu steaks with completely customized pieces. This is a great opportunity for anyone who loves meat and wants to try lab-grown beef.
Senior author Michiya Mattsusaki stated that this technology can be improved to reproduce complex meat structures such as Wagyu's sashi, and to make subtle adjustments to fat and other components.
The industry of lab-grown meat is evolving into a commercial entity. In Israel, the first ever lab-grown meat factory opened in June.
The Osaka University researchers don't want to be the only ones who are interested in developing lab Wagyu. Orbillion Bio, a Silicon Valley startup that specializes in exotic meats, has recently demonstrated similar meats, including a Wagyu meatloaf, and elk.
There are many benefits to culturing meat in a laboratory: Not only does it avoid animal cruelty and possibly impact the environment less, but customers can also look forward meat that perfectly reflects their tastes.
READ MORE: Raising the Steaks: The first 3D-bioprinted Wagyu beef-like meat is unveiled by Osaka University
Learn more about lab-grown meats: The World's First Lab-Grown Meat Factory Has Just Been Opened