The world’s largest laboratory-grown steak, weighing in at nearly 4 oz. It was created from bovine cells and 3D printed.

  • The steak weighs 3.67 ounces and is made from real fat and muscle cells taken from tissue samples of a living cow
  •  Living bovine stem cells were added to the ‘bio-inks,’ along with stem cells, which were then placed in a 3D printer to produce the steak
  • According to the company’s claims, lab-grown meat tastes, smells, and feels exactly like farmed meat.

MeaTech, an Israeli company, unveiled Wednesday’s world-largest lab-grown steak.

This steak, which weighs in at 3.67 ounces is made of real fat and muscle cells that were taken from the tissue samples from living cows. When cooked it produces attractive grill marks.

To make the steak, living bovine stem cell were used in the bio-inks.

Once the printed slab of “meat” was matured, the stem cells could be differentiated and become fat or muscle cells.

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Weighing 3.67 ounces, the steak is made from real fat and muscle cells taken from tissue samples of a living cow and produces astatically pleasing grill marks when cooked

This steak, which weighs in at 3.67 ounces is made of real fat and muscle cells that were taken from the tissue from a live cow. When cooked it produces attractive grill marks.

In a press release, MeaTech stated that their goal was to create a truly replacement for the traditional steak by maximizing cell-based contents rather than using non-meat ingredient.

“MeaTech plans to keep improving its bioprinting technology and cultivation technologies in order to produce cultivated beef that better reflects the characteristics of premium farm-raised steak.”

The production of livestock for slaughter is responsible for almost 15% of global greenhouse gas emissions. This makes it a major contributor to climate change.

Methane produced from cows, which is 28 times stronger than carbon dioxide when it comes to warming the atmosphere, makes things worse.

Raising livestock to be slaughtered for meat accounts for nearly 15 percent of greenhouse gas emissions, making the process a huge contributor to climate change. Methane produced by cows is said to be 28 times more potent than carbon dioxide in warming the atmosphere

Nearly 15 percent of global greenhouse gas emissions are caused by livestock being raised to slaughter for meat. This makes it a major contributor to climate change. According to some estimates, methane produced from cows can be 28x more powerful than carbon dioxide when it comes to warming the atmosphere.

MeaTech continues to work on its 3D printed steak.

It all starts with isolating stem cells from bovines and then multiplying them.

The cells can be transformed into bioinks by MeaTech, and these are loaded in the MeaTech 3D Bioprinter which is capable digitally printing cell inks.

Stem cells are the final product, which then mature into fat cells and muscle cells. These cells then produce fat tissue.

MeaTech released the following statement: “Each step in the cultivated steak processing was designed and optimized in-house. From unique bio-ink formulations to proprietary cell differentiation protocols for stem cells to patent printing techniques.

The firm claims that the steak tastes, smells, and feels exactly the same as the farmed variety.

The popularity of lab-grown meats is growing. In August scientists unveiled the first 3D-printed Wagyu beef. Scientists claim it is marbling “just like the real thing” and was created from stem cells grown in the laboratory.

The world's first 3D-printed Wagyu beef was revealed by scientists in August, who say it has marbling 'just like the real thing' and is grown from stem cells in the lab

Scientists revealed the world’s first 3D printed Wagyu beef in August. They claim it is marbling “just like real” and was grown in the laboratory from stem cells.

The majority of ‘cultured meat’ produced thus far is more like mince than steak. It’s made up simple muscle fibers and not complex structures.

Steaks, especially from Waygu beef, contain fat, muscles, blood vessels, and an intricate structure that produces a marbling effect. This is exactly what Osaka University’s team was able replicate with 3D printing.

Dong Hee Kang says that the study may lead to a better future for cultured meats, which is more affordable than existing products.

It was not clear what the final cost would be for producing steaks, or the time it would take to get the product on the market.

The eco-friendly Generation Z says that three quarters are disgusted with lab-grown meat and would not eat it. 

A majority of Australia’s Gen Z members are dissatisfied with the idea of eating lab-grown meat.

Synthetic, lab-grown — or ‘cultured’ — meat is grown in dishes from samples of real animal cells, instead of being sourced from the slaughter of livestock.

Experts agree that it is important to move away traditional meat production due to animal welfare concerns as well as the negative environmental impacts of livestock farming.

Recent research suggests that by switching to plant-based protein, 16 years of CO2 could be removed by 2050. This would also allow for the restoration of native vegetation.

Accordingly, many Gen Z and millennials are understood to have taken up veganism or vegetarianism to help mitigate climate change and minimise animal suffering. 

However, the survey of 227 Gen Z Australians found that as many as 72 per cent have reservations about eating cultured meat over its animal-derived forebear.

However, 41% of respondents said they believed synthetic meat could be a future source for nutrition.