Cultured Meat First cultivated Ribeye Steak revealed
The proof-of-concept incorporates real muscle, fat, and vascular-like system similar to a ribeye from a slaughtered cow, in strategy to build a diverse portfolio of cultivated meat cuts of any dimension. With this proprietary technology developed just two short years after the company unveiled the world’s first cultivated thin-cut steak in 2018 which did not utilize 3D bioprinting, they now have the ability to produce any type of steak and plan to expand the portfolio of quality meat products.
Unlike 3D printing technology, the 3D bioprinting technology is the printing of actual living cells that are then incubated to grow, differentiate, and interact, in order to acquire the texture and qualities of a real steak. A proprietary system, similar to the vascularization that occurs naturally in tissues, enables the perfusion of nutrients across the thicker tissue and grants the steak with the similar shape and structure of its native form as found in livestock before and during cooking.
With the realization of this milestone, we have broken the barriers to introducing new levels of variety into the cultivated meat cuts we can now produce. As we look into the future of 3D bioprinting, the opportunities are endless,” says Technion Professor Shulamit Levenberg, the Co-Founder and Chief Scientific Advisor.
(Bild: Aleph Farms)