Japanese scientists work up an appetite for lab-grown Wagyu beef
By Rikako Murayama, Reuters
via Canadian Cattlemen - November 16, 2021
TOKYO | Reuters - Japan's famed Wagyu beef, a delicacy that can cost more than $200 a pound at some top restaurants, could become much more affordable in the form of a lab-grown replica.
Japanese scientists say they have succeeded in recreating Wagyu, renowned for its fat marbling, in a laboratory to produce something that could eventually look and taste like the real steak.
Wagyu beef comes from a breed of black cattle, most famously cultivated in the Kobe area of Western Japan.
Osaka University researchers led by Michiya Matsusaki used 3-D bioprinters and bovine stem cells to replicate Wagyu's distinctive marbling in a solid steak-like piece, rather than a minced form that has typified other attempts at cultured meat.
It currently takes about three to four weeks to generate a cubic centimetre of cultured meat, so it's not ready for the grocer's aisle just yet. But as the techniques and efficiency improve, the method could produce something that mimics the real thing, Matsusaki said...