Aleph Farms and The Technion deliver the world’s first cultured/lab-processed Ribeye Steak

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Pioneering Israeli cultured meat company Aleph Farms has announced today it has created the world’s first slaughter-free ribeye steak. The alt meat, which was developed using three-dimensional (3D) bioprinting technology and natural building blocks of meat (real cow cells, without genetic engineering and immortalisation), was created in collaboration with the company’s research partner at the Faculty of Biomedical Engineering at the Technion — Israel Institute of Technology

The company claims that with its proprietary technology it now has the ability to produce any type of steak. The cultivated ribeye steak is apparently a thicker cut than its previous products and incorporates muscle and fat similar to its slaughtered counterpart. In a post on Medium the company says it boasts the same organoleptic attributes of a ribeye steak you’d buy from the butcher. 

“This breakthrough reflects an artistic expression of the scientific expertise of our team,” says Didier Toubia, our Co-Founder and CEO. “I am blessed to work with some of the greatest people in this industry. We recognise some consumers will crave thicker and fattier cuts of meat. This accomplishment represents our commitment to meeting our consumer’s unique preferences and taste buds, and we will continue to progressively diversify our offerings,” adds Toubia. 

The company says that other meat designs will follow in the mid and long term. 

“With the realisation of this milestone, we have broken the barriers to introducing new levels of variety into the cultivated meat cuts we can now produce. As we look into the future of 3D bioprinting, the opportunities are endless,” says Technion Professor Shulamit Levenberg, our Co-Founder, Chief Scientific Advisor.

You can read more about the future of cultured meat in our interview with the expert/author Jim Melllon here


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