Project Results

I talked to a reporter for BuiltIn recently about this project! Check out her story here - https://builtin.com/3d-printing/3d-printed-meat 

About This Project

We want to make the perfect steak, without slaughtering cows.

Ask the Scientists

What is the context of this research?

The current factory farm supply chain for meat is unsustainable; it cannot meet the global population’s ever-increasing demand for animal proteins. One option is to replace conventionally-produced meat with cultured tissues grown entirely in the lab. Cultured meat can vastly reduce environmental, public health, and food security issues posed by factory farming. To make cultured meat a feasible replacement for conventional meat sources some major technological and consumer-acceptance barriers must be overcome. Currently cultured meat is being processed as ground meat. We propose 3D printing Wagyu beef, which is among the most sought-after meats in the world. This beef is known for its unique fat marbling structure, which creates a buttery tenderness unlike any other meat product.

What is the significance of this project?

Cultured meat is still its infancy stage, where the public perception can make or break the initiative. We are starting with a high-end meat product to attract attention to the capability of these techniques, with the ultimate goal of increasing positive public perception of cultured meat. If adopted, cultured meat would decrease the livestock population thereby improve our current agroecosystem structure. Livestock populations currently consume >25% of global fresh water, 70% of agricultural land, and are responsible for 18% of global anthropogenic greenhouse gas emissions. Furthermore, 3D printing meat would avoid the cruel overfeeding practices required to produce highly marbled meat, making it more accessible to the general public.

What are the goals of the project?

As a proof of concept that delicious cultured meat can be produced in the lab, our goal is to demonstrate the feasibility of printing a high-end meat product without sacrificing an animal. To do this, we will design an optimal cut of meat based on image analysis studies of Wagyu. Using techniques developed in the Feinberg lab to print a full-size human heart with alginate, we will use FRESH 3D printing to print the Wagyu meat. We will use the same alginate bioink used in previous studies, which is an inexpensive material made from seaweed that has material and mechanical properties similar to muscle tissue. We will grow bovine cell lines of adipocytes and myocytes in large quantities to 3D print into the shape. Finally, we will print a full steak, which we will characterize and taste!