Japanese scientists used Bioprinting to create 3D printed Wagyu steak

Japanese scientists used Bioprinting to create 3D printed Wagyu steak

Photo for representation

Aditya Chandavarkar
Aditya Chandavarkar is a established entrepreneur with business interests in manufacturing, innovative technology, training and consulting. Among other activities he the Co-Founder of Indian 3D Printing Network and is a subject matter expert on 3D Printing/Additive Manufacturing with good grasp of Additive Manufacturing trends in the Region including India, APAC, Middleeast and Africa.

Japanese scientists have published a new study detailing the successful creation of marbled 3D printed Wagyu steak. The manufactured meat product contains everything you’d expect from a steak, including protein, fat, and even blood vessels. Such “cultured” steaks are more environmentally friendly than their traditional counterparts.

Wagyu beef is a pricey, highly sought variety of beef from Japan; it is distinct from its cheaper counterparts due to the extensive fat marbling in the muscle tissue, giving it a unique texture. While steak remains popular, raising cattle has been rightly criticized as an unsustainable activity that contributes to climate troubles.
Japanese scientists use 3D printing to make realistic Wagyu steak

Cultured meat, which is grown in a lab, has been presented as a future solution to the climate and environmental problems that come with raising livestock. Though the technology has increased substantially over the past few years, 3D-printed steaks are still often lacking the complex cellular structure of actual animal-harvested beef.

Researchers at Osaka University address this in their new study, reporting that they were able to produce their own synthetic beef with a realistic cellular structure using a 3D printing method. Two types of bovine stem cells were used as part of the process, which were grown and then fabricated using bioprinting.

The end product is a beef printing system that can be used to produce customized beef products, including the popular and complex fat-marbled Wagyu steak. Other configurations with, for example, lower fat content could also be produced.

  • Tags

You May Also Like

Related Content

About the Author

Author Profile

Aditya Chandavarkar
Aditya Chandavarkar is a established entrepreneur with business interests in manufacturing, innovative technology, training and consulting. Among other activities he the Co-Founder of Indian 3D Printing Network and is a subject matter expert on 3D Printing/Additive Manufacturing with good grasp of Additive Manufacturing trends in the Region including India, APAC, Middleeast and Africa.