Japanese scientists from Osaka University have developed artificial marbled beef by recreating the structure of a steak using 3D printing technologies
Until now, artificial meat could only be created in the form of minced meat, because the equipment did not allow to recreate the complex structure of muscle fibers of a real steak.
The researchers managed to use bioprinting to make individual muscle fibers, fat, and blood vessels from stem cells. Then the elements were arranged in three dimensions so that they repeated the structure of the cross-section of Wagyu meat.
Scientists hope that later it will be possible to create meat with an adjustable amount of fat, based on taste preferences or medical advice.