Japan, produced the first synthetic and eco-sustainable Kobe fillet

Before long, butchers and cooks all over the world will have to learn how to use a 3D printer. The steaks, in fact, can be created in a completely artificial way thanks to technology and stem cells. This was confirmed by the study conducted by the University of Osaka and published in the journal Nature Communications.

“Clean” meat, but complex

The Japanese team’s experiment aimed to produce a synthetic fillet of Kobe beef, one of the finest meats in the world obtained from Wagyu cattle. In the past, many attempts have been made in this direction, but always clashing with the same problem: synthetic meats, also called “clean”, never managed to reproduce the complex structure of the natural one. The Osaka researchers therefore thought of using three different types of stem cells extracted from Wagyu: some of the muscle tissue, some of the adipose tissue and, finally, of the blood vessels.

Customizable bioprinting

Having obtained the three different species of fibers in vitro, the Japanese team assembled them manually in order to recreate the typical structure of the Kobe fillet, famous for its particular distribution of fat in the muscle tissue (called marbling). The first restaurant in the world dedicated to synthetic meat was opened in Tel Aviv in early November 2020. However, as stated by the authors themselves, this study would allow a step forward for a “bioprinting” that will allow “the manufacture of types of steak-like meats, even customized “.