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First ever 3D printed ‘slaughter-free’ rib-eye steak produced, made from lab-grown meat

The i 10/02/2021 Josh Barrie
a close up of a plate of food: A cow didn't die for this (Photo: Adelph Farms) © Provided by The i A cow didn't die for this (Photo: Adelph Farms)

Food scientists have cultivated the “world’s first” 3D printed, slaughter-free steak, which is said to offer the same taste and texture as one taken from a cow.

The manufacturer, Adelph Farms, worked with its research partners at the Israel Institute of Technology to create the meat using “three-dimensional bioprinting technology”. 

Adelph Farms said it used real cow cells that are incubated to “grow, differentiate, and interact to acquire the texture and qualities” of a real steak.

It has been labelled a “rib-eye”, one of the world’s most popular cuts.

Lab-grown meat

“This breakthrough reflects an artistic expression of the scientific expertise of our team,” said Didier Toubia, Adelph’s co-founder and CEO.

“I am blessed to work with some of the greatest people in this industry. We recognise 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.”

It follows the cultivation of a thin-cut steak that was produced using the same process in 2018 but which didn’t utilise 3D printing. 

Now, thanks to the latest breakthrough in technology, Adelph said it is able to create any type of steak, and its technology is able to replicate the same muscle and fat as one taken from a traditional cow.

“[It is like a] delicious tender, juicy rib-eye steak you’d buy from the butcher,” said researchers.

Juicy rib-eye

The company’s chief scientific advisor, Professor Shulamit Levenberg, said: “With the realisation of this milestone, we have broken the barriers to introducing new levels of variety into the cultivated meat cuts we can now produce. 

“As we look into the future of 3D bioprinting, the opportunities are endless.”

Adelph said it plans to work on scaling up production to make the steak available around the world.

Mr Toubia added: “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.”


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