Scientist in Israel are creating-based meat that has fat blood and muscle.
Mimicking the structure of an entire cow.
The steaks are created by a powerful 3-D printers printing different layers to replicate a steak without the need for a cow.
We analyze the different components that make those beautiful cuts and try to figure out which are the key components that we need to mimic in order to achieve those beautiful cuts of meat.
We identified three main components, the muscle the blood and the fat. These are the components that we need to mimic in order to reach the perfect beautiful steak.
The machine can currently print up to 6 kg of meat an hour. But the aim is to make the equivalent of meat from one cow every day.
The company plans to test steak in restaurants later this year before introducing industrial scale 3-D printers to make distributors in 2021.
Our technology can create whole muscle cuts just as a cow can produce that in a much more efficient way with a lower cost and of course it’s much better for the environment.
It’s hoped that technology will help stop deforestation and land conversion for agriculture.
While lowering greenhouse gas emissions produced by cattle...the livestock industry generate 14.5% of global emissions.
There’s a long way to go before meat is printed or lab-grown on a mass scale producing enough to help create a new food systems for the future.