Steakholder Foods has introduced its Omakase Beef Bites made with cultured meat through a 3D-printing process. The cultivated meat is created from cow cells, and therefore, does not harm cows in the process, according to the company.
The product is made from stacked layers of muscle and fat tissue to create the signature “marbling” effect seen in Wagyu beef. The layers can be printed in many ways to affect the texture and flavor of the printed meat cut.
“This product is a major breakthrough for us and for the cultured meat sector in general. It is the result of a lot of hard work and our desire to attain the highest standard of meat possible through bioprinting and cell cultivation processes. It also marks a significant milestone in our quest to perfect the “holy grail” of meat — steak,” said Arik Kaufman, CEO of Steakholder foods, in a statement. “We see Omakase Beef Bites at the intersection of food, technology, and fine art. We want to inspire chefs around the world to create mouthwatering culinary masterpieces and unforgettable dining experiences.”
The company holds a provisional patent on “stacked, multi-layered meat-emulating consumables,” a process made possible through collaboration between the company’s engineers and biologists.
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