There’s 3D-printed Wagyu, and then Steakholder Foods’ Omakase Beef Morsels, which is made from 100% animal cells that have been grown in a laboratory. It’s classified as a ‘structured steak’ composed of multiple layers of separate muscle and fat tissue, cultivated from bovine cells, resulting in a ‘marbled’ piece of meat.
Each piece that you see is made with an advanced 3D bio-printing technology, and unlike its competitors, Steakholder Foods’ method has the ability to produce personalized cuts of cultured meat with a variety of marbling patterns and ratios with any predefined design, shape or structure. You can also adjust the fat content, muscle, as well as nutritional composition depending on individual preferences. The individual layers are printed separately using two different bio-inks – one for muscle and one for fat.
- Build Volume: 150 X 150 X 150 Mm
- Layer Resolution: 0.1-0.4Mm
- Max. Print Bed Temperature: 100 C (212 F)
It is the result of a lot of hard work and our desire to attain the highest standard of meat possible through bio-printing and cell cultivation processes. It also marks a significant milestone in our quest to perfect the ‘holy grail’ of meat — steak. We see Omakase Beef Bites at the intersection of food, technology and fine art. We want to inspire chefs around the world to create mouth-watering culinary masterpieces and unforgettable dining experiences,” said Arik Kaufman, Steakholder Foods CEO.
