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The world’s largest steak weighing about four ounces has been 3D printed


An Israeli company has unveiled the world’s largest steak, weighing nearly four ounces, and 3D-printed from real beef cells matured into fat and muscle.

  • The steak weighs 3.67 ounces and is made with real fat and muscle cells taken from live cow tissue samples
  • Stem cells from live cows were added to ‘bio-inks’ along with stem cells, which were then placed in a 3D printer to produce the steak.
  • The company says lab-grown meat ‘looks, tastes, smells and feels like the cultured variety’.










Israel-based MeaTech unveiled the world’s largest lab-grown steak on Wednesday.

Weighing 3.67 ounces, the steak is made with real fat and muscle cells taken from live cow tissue samples and produces surprisingly fun grill marks when cooked.

Live bovine stem cells were added to “bio-inks” along with stem cells, which were then placed in a 3D printer to produce steaks.

The printed ‘meat’ plate was then matured in an incubator, allowing stem cells to differentiate into fat and muscle cells that develop into fat and muscle tissue.

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Weighing 3.67 ounces, the steak is made with real fat and muscle cells taken from live cow tissue samples and produces surprisingly fun grill marks when cooked.

“MeaTech’s goal is to develop a true alternative to traditional steaks that maximize cell-based content in place of non-meat ingredients,” the company shared in a press release.

“MeaTech intends to continue improving its bioprinting and farming technologies to produce cultured meat that better reflects the key characteristics of premium farm-raised steaks.”

Raising livestock to be slaughtered for meat accounts for approximately 15 percent of greenhouse gas emissions, making this process a huge contributor to climate change.

Even worse, methane produced by cows is said to be 28 times more powerful than carbon dioxide at warming the atmosphere.

Raising livestock to be slaughtered for meat accounts for approximately 15 percent of greenhouse gas emissions, making this process a huge contributor to climate change.  It is said that methane produced by cows is 28 times more powerful than carbon dioxide in warming the atmosphere

Raising livestock to be slaughtered for meat accounts for approximately 15 percent of greenhouse gas emissions, making this process a huge contributor to climate change. It is said that methane produced by cows is 28 times more powerful than carbon dioxide in warming the atmosphere

These are the reasons why MeaTech is working on perfecting 3D-printed steak.

The company’s process begins with isolating bovine stem cells and multiplying those cells.

This allows them to convert cells into bio-inks, which are loaded into MeaTech’s 3D bio-printer capable of digital 3D printing of cell inks.

The final product comes out as stem cells, but then matures into muscle and fat cells which then lead to the formation of muscle and fat tissue.

MeaTech shared the release: “Every step of the in-grown steak process has been developed and optimized, from unique and functional bio-ink formulation to stem cell-specific cell differentiation protocols to patented printing technologies.”

The company says the steaks “look, taste, smell and feel just like the farmed variety.”

Lab-grown meat is gaining momentum in the food industry, and in August, scientists unveiled the world’s first 3D-printed wagyu beef, unveiled by scientists, who said it is marbled “just like the real thing” and is grown from stem cells. In the world. laboratory.

The world's first 3D-printed wagyu beef was revealed by scientists in August, and they said it contained marbling.

The world’s first 3D-printed wagyu beef was unveiled by scientists in August, and they said it contains marbling “just like the real thing” and is grown from stem cells in a lab.

Most “cultured” meats to date have been produced as ground beef rather than steak, and consist of simple muscle fibers rather than more complex structures.

However, steaks – especially from thinner beef – contain fat, muscle and blood vessels in a complex structure that produces a marbling effect, and this is what the Osaka University team was able to replicate using 3D printing techniques.

“This work may help usher in a more sustainable future with more widely available cultured meat,” study author Dong-Hee Kang says, which is closer to current products.

The team gave no indication of the final cost of producing the steak or how long the product would take to reach the market.

Three-quarters of Generation Z ‘disgusted with lab-grown meat’ and say they won’t eat it

A study found that nearly three out of four Australian members of Generation Z were “disgusted” by the idea of ​​lab-grown meat and said they wouldn’t eat it in place of animal products.

Synthetic or lab-grown – or “cultured” meat is grown in dishes from samples of real animal cells, rather than obtained from slaughtering livestock.

Experts believe a move away from traditional meat production is essential, given animal welfare concerns and the environmental impact of livestock farming.

A recent study argued that a broad switch to plant proteins could eliminate 16 years’ worth of carbon dioxide emissions to the atmosphere by 2050 by restoring original vegetation.

Accordingly, it is understood that many millennials and millennials have adopted a vegetarian or vegan approach to help mitigate climate change and reduce animal suffering.

However, the survey of 227 Australian Generation Z found that up to 72 percent had reservations about eating cultured meat over its animal-derived ancestors.

However, 41 percent of those surveyed said they see artificial meat as having the potential to be a vital food source in the future.

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