Wagyu beef 3d print

Scientists Create First 3-D Printed Wagyu Beef | Smart News

Scientists recreated the famous beef, which is prized for its fat marbling, or sashi. H. Alexander Talbot via Wikimedia Commons under [CC BY 2.0]

Scientists in Japan successfully 3-D printed a cut of Wagyu beef that looks just like the real thing. The team at Osaka University in Japan used three dimenstional bioprinting to replicate the cut's specific arrangement of muscle, fat and blood vessels. They hope lab-grown meats could provide a more sustainable—and delicious—alternative to traditionally-raised beef.

“By improving this technology, it will be possible to not only reproduce complex meat structures, such as the beautiful sashi [or marbling] of Wagyu beef, but to also make subtle adjustments to the fat and muscle components,” study co-author Michiya Matsusaki said in a statement.

The study, published last month in Nature Communications, is the first to attempt bioprinting Wagyu beef—an expensive cut prized for its tenderness, flavor and delicate fat marbling. Like traditional 3-D printing, bioprinting uses a computer-generated model that deposits layers of material to create a final three-dimensional project. But unlike standard methods which use materials like plastic or metal, 3-D bioprinting stacks living cells to build complex structures like blood vessels and muscle tissue.

This new beef isn’t the first bioprinted cut of cow—an Israeli company unveiled their 3-D printed ribeye steak earlier this year—but Wagyu posed a specific challenge, according to Insider’s Cheryl Teh. The team needed to recreate the Wagyu's signature intramuscular fat content, known more commonly as fat marbling or sashi.

To create the manufactured meat, scientists used two types of stem cells from specific breeds of Waygu cows, reports Victor Tangermann for Futurism. By manipulating the stem cells, they could coax them into every type of cell needed to culture the meat. The individual fibers of muscle, fat and blood vessels were bio-printed in layers that replicated a perfect Waygu cut.

“Using the histological structure of Wagyu beef as a blueprint, we have developed a 3-D-printing method that can produce tailor-made complex structures, like muscle fibers, fat and blood vessels,” study co-author Dong-Hee Kang said in a statement.

No one has tasted the beef, so the meat’s flavor performance remains to be seen, reports Lauren Rouse for Gizmodo Australia. More studies are needed before anyone is green-lighting cooking or eating it. Because earlier experiments with cultured meats have grown largely unstructured cuts, the team hopes this high-controlled printing method can improve lab-grown meat texture, too. Theoretically, a customizable meat printing method means scientists could create tastier, more tender cuts of beef than exist today.

The scientists hope their 3-D printed meat will be an appealing option for those looking to reduce their reliance on livestock, which currently accounts for around 15 percent of U.S. greenhouse gas emissions. Though lab-made Wagyu beef could be a more sustainable alternative to traditionally raised meat, the high cost of production and limited regulatory oversight means it won’t be available on supermarket shelves any time soon.

Scientists in Japan Have 3D Printed a Hunk of Wagyu Beef

Scientists at Japan's Osaka University have proven that you don't need to kill a cow to get a prized cut of beef.
Through a technology called bioprinting, they've 3D-printed a cut of wagyu specialty steak.
The steak is composed of cell fibers taken from a cow, and assembled to create the layers of fat marbling seen in wagyu cuts.

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Scientists based in Japan's Osaka University have found a way to 3D print wagyu beef in a lab — a step they believe will one day help make widely available and sustainably-produced cuts of cultured meat that closely resemble original products.

Using stem cells that they took from wagyu cows, the scientists set out to create a structure with the characteristic marbling (or sashi) seen in wagyu beef that sets it apart from other cuts of beef.

By isolating beef cells, the scientists organized how the muscles, blood vessels, and fat should be stacked. The researchers then shaped these tissues into the form of a steak using a technique called 3D bioprinting, where cell structures can be layered to resemble real tissues in living things.

The researchers believe that proving that a wagyu steak can be accurately 3D-printed could be a big step toward a sustainable future where cultured meat can be created that closely resembles existing products. Its origins from real meat also differentiate it from plant-based options, like those created by Beyond Meat and Impossible Foods.

"By improving this technology, it will be possible to not only reproduce complex meat structures, such as the beautiful marbling (sashi) of Wagyu beef but to also make subtle adjustments to the fat and muscle components," Michiya Matsusaki, one of the study's researchers said in a statement.

Michiya Matsusaki, one of the project's researchers, said that with these adjustments, customers might one day be able to order a cultured cut of meat with the amount of fat they desire, tailor-made to their tastes and health concerns.

Wagyu beef is known to be extremely expensive, with high-grade wagyu fetching prices of up to $200 per pound and adult cows selling for more than $30,000. In 2019, Japan's wagyu exports raked in a record high of $268.8 million in profits, up 20% from 2018.

While this might be the first cut of wagyu beef ever to be 3D-printed, other attempts have been made to bioprint steaks. In February this year, Aleph Farms and the Faculty of Biomedical Engineering at the Technion Israel Institute of Technology jointly bioprinted and cultivated a ribeye steak using real cow cells.

However, it might be a while before one can sink their teeth into a cut of bioprinted beef. The United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) have not created a regulatory framework for these products yet, per The Washington Post.

Japanese scientists 3D printed beef steak - Gazeta.Ru

Japanese scientists 3D printed beef steak - Gazeta.Ru | News

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Japanese scientists from Osaka University have created artificial marbled beef by recreating the structure of a steak using 3D printing. They described the experiment in an article in the journal Nature Communications .

Wagyu - Japanese marbled beef, the most expensive in the world. Until now, "meat from a test tube" has been in the form of minced meat, because the equipment did not allow recreating the complex structure of the muscle fibers of a real steak. To reach a new level of quality, scientists first made individual muscle fibers, fat, and blood vessels from stem cells using bioprinting. Then the elements were arranged in three dimensions so that they repeated the structure of a cross section of Wagyu meat. So they managed to form a marbled beef steak.

The researchers hope that their work will allow in the near future to grow meat in laboratories that will not differ in taste and texture from the real one. This will reduce livestock-related emissions and slow down climate change. In addition, it will be possible to create meat with the desired amount of fat, based on taste preferences or medical recommendations. Also, a similar printing method will probably be used for other needs.

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