Not more expensive than natural
Cultured beef from Steakholder will be at the same price as regular meat
Stepan Ikaev, Hi-tech+
Israeli startup Steakholder Foods has developed its own method of making meat in the laboratory. The company combines beef cultivation and 3D printing technologies. Using real animal cells as a basis, Steakholder stimulates the growth of muscle and fat cells, and then forms steaks using a bioprinter. As a result, the startup creates full-fledged meat pieces without slaughtering animals. At the same time, Steakholder beef can be "customized" — the 3D printer is able to adjust the juiciness, marbling and nutritional value of steaks.
Steakholder startup, formerly known as MeaTech 3D, was founded back in 2017, but first loudly announced itself in December last year. Then the startup presented its platform for the production of meat products and printed the largest beef steak in the world at that time weighing 107 grams. This relatively small piece of meat was made from a mixture of lab-grown beef muscle and fat cells derived from bovine stem cells.
Steakholder works in several stages. First, the manufacturer takes cells from animals and places them in special incubators with nutrients. These stations accelerate the growth of cells, and also divide them into two main types of beef tissue — muscle and fat cells. When there are enough cells, Steakholder turns them into "bio-ink" and transfers them to a patented 3D printer, reports New Atlas.
The printer distributes the received cells according to the algorithm. He lays out the muscles and fats in thin layers until he gets a puff-shaped steak. By changing the thickness, pattern and ratio of these layers, the company can adjust the juiciness, marbling and nutritional value of the pieces as desired. The resulting meat can be cooked at the discretion of the cook — in a frying pan, grill or any other way. As noted in the company, due to the fact that the composition of such steaks is completely identical to the original meat products, they do not differ in taste, appearance, or smell.
According to CEO Arik Kaufman, the company is currently working on the production of Omakase beef steaks. They have not yet gone on sale, but the startup is already preparing to commercialize its technologies. Steakholder is confident that they will be able to establish mass production of such products at a price comparable to ordinary meat.
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