Scientists in Japan have printed a lab-grown Wagyu steak, which resembles the fat content and marbling of real beef.
Using two types of stem cells from Wagyu cows, the cells are incubated into muscle, fat and blood vessel cells, as detailed in a new paper published in the journal Nature Communications.
“Using the histological structure of Wagyu beef as a blueprint, we have developed a 3D-printing method that can produce tailor-made complex structures, like muscle fibers, fat and blood vessels,” said lead author Dong-Hee Kang in a statement.
Scientists say the process allows them to create a fully customized piece of Wagyu beef with adjustments to the fat and muscle components.
