Inspired by the marbling standard of Wagyu beef, Omakase Beef Morsels are an innovative culinary achievement elegantly designed as a meat lover’s delicacy for premium dining experiences.
The product is made up of multiple layers of muscle and fat tissue, which have been differentiated from bovine stem cells, and showcases the technology’s unprecedented control and flexibility. Each layer is printed separately using two different bio-inks – one for muscle and one for fat. The layers can be printed in a variety of muscle/fat sequences which affects the juiciness and marbling of the cut.
Steakholder Foods’ technology can print the product with any shape, width and marbling ratio and even exceed the marbling precision reminiscent of the Wagyu beef standard. It can also provide unprecedented product consistency at scale.
The company’s provisional patent, “stacked, multi-layered meat-emulating consumable,” is the result of cutting-edge bio-convergence with intensive collaboration between its 3D-printing engineers and cellular biologists.
This technological achievement, which follows a series of ongoing advancements in the company’s development of printed whole cuts of meat, will likely position Steakholder Foods on the frontline of the market once a regulatory road map is established by the Food and Drug Administration.
