Aleph Farms and the Technion – Israel Institute of Technology have cultivated a ribeye steak using 3D bioprinting.
The cultivated ribeye steak is a thicker cut than the company’s first product, a thin-cut steak. It incorporates muscle and fat similar to its traditional counterpart and has the same attributes of a ribeye steak you'd buy from the butcher.
"This breakthrough reflects an artistic expression of the scientific expertise of our team," said Didier Toubia, cofounder and CEO of Aleph Farms, in a statement. "We recognize some consumers will crave thicker and fattier cuts of meat. This accomplishment represents our commitment to meeting our consumer's unique preferences and taste buds, and we will continue to progressively diversify our offerings.”
Toubia continued, "Additional meat designs will drive a larger impact in the mid and long term. This milestone for me marks a major leap in fulfilling our vision of leading a global food system transition toward a more sustainable, equitable, and secure world."
Related: Aleph Farms Debuts Lab-Grown Steak; The New Meat: Developed by Science, Grown in a Lab.
Image: Aleph Farms/The Technion