REHOVOT, ISRAEL — International food technology company Steakholder Foods Ltd. introduced Omakase Beef Morsels. The beef bites were formed using a 3D-printing process to achieve a marbled structure. The company recently filed a patent for the 3D-bioprinting technology.
Inspired by Wagyu beef, the Omakase Beef Morsels alternate between layers of muscle and fat tissue. Each layer is printed separately using different bio-inks. Steakholder said the layers can be printed in a variety of muscle/fat sequences to alter the juiciness and marbling of the cut.
“This product marks a major breakthrough for us and for the cultured meat sector in general,” said Arik Kaufman, Steakholder Foods’ chief executive officer. “It is the result of a lot of hard work and our desire to attain the highest standard of meat possible through bioprinting and cell cultivation processes. It also marks a significant milestone in our quest to perfect the ‘holy grail’ of meat — steak. We see Omakase Beef Morsels at the intersection of food, technology and fine art. We want to inspire chefs around the world to create mouthwatering culinary masterpieces and unforgettable dining experiences.”