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RAEL’S COMMENT:
Very eager to taste it!

Japanese researchers recently successfully used stem cells isolated from Wagyu cattle to 3D print a meat substitute (in other words, a small “steak”) containing muscle, fat, and blood vessels arranged in such a way, similar to traditional Kobe steaks. Their work therefore shows that it is possible to obtain all kinds of high quality meat by 3D printing and cell culture, and in a sustainable way.

Wagyu, which can literally be translated as “Japanese cow”, is famous around the world for its high content of intramuscular fat, called mottling or “sashi”. These mottles give the beef its rich flavor and special texture. However, the current method of raising cattle is often considered unsustainable due to its significant contribution to greenhouse gas emissions.

Currently, the available “cultured meat” substitutes are made up mostly of poorly organized muscle fiber cells, which fail to replicate the complex structure of real beef steaks. This is where the team of researchers from Osaka University comes in, whose work has been published in the journal Nature Communications.

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