They decided to produce "Omakase Beef Morsels" — inspired by the marbling quality of Wagyu beef —Omakase Beef Morsels are made of multiple muscle and fat tissue layers differentiated from bovine stem cells. Each layer is printed individually with two different bio-inks .
The layers are printed in a variety of muscle/fat sequences. This is affecting the morsels' juiciness and marbling,"This product marks a major breakthrough for us and for the cultured meat sector in general. 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," says Arik Kaufman, Steakholder Foods' Chief Executive Officer.— steak.
Once they printed the largest ever 3.67 oz printed cultured steak. They also significantly improved the speed and quality of muscle fiber development to more closely resemble the essential qualities of farm-raised beef. Creating a special multi-nozzle modular printing head that can print intricate meat products with utmost accuracy and at a high production rate without affecting cell viability was also one of the company's achievements.
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