It is a major step in cultured meat. Until now, we had only been able to make minced meat, nuggets or sausage meat. But, for the first time, an Israeli laboratory, Aleph Farms, has just created a real steak, without killing or injuring any animal. It could change everything. It’s a steak, thick with the fat, sinews, muscle fibers and all the texture of a real piece of meat, like at the butcher. Except that it was grown in the lab with a beef cell bioprinting technique.
This means that you can print any piece (bib, sirloin, tab, etc.). You can also control the flavor, if you prefer Charolaise or Aubrac. If authentic products have been acclaimed over the past year, there are also more and more French people (40%) who are becoming flexitarians, that is to say who are looking to eat less meat. And they were the first to rush into vegetable steaks, which are just a chemical blend of flavored proteins.
Gradual drop in prices?
It is also true that, until now, cultured meat did not look like meat, but rather like a kind of cell porridge. It was therefore important to reproduce, not only the taste, but also the appearance of a piece of meat. This is why this technique could change everything.
This cultured steak is however very expensive: around 80 euros per kilo. First, the laboratory will target exceptional cuts: cheaper Kobe beef, for example, or a 2 kg spider, the favorite piece of butchers. According to their calculations, it will take another three years to achieve price parity with farmed meat.
Source site www.europe1.fr