Aleph Farms and The Technion develop cultivated ribeye steak

The proof-of-concept incorporates real muscle, fat, and vascular-like system similar to a ribeye from a slaughtered cow, in strategy to build a diverse portfolio of cultivated meat cuts of any dimension.

Aleph Farms and its research partner at the Faculty of Biomedical Engineering at the Technion – Israel Institution of Technology, have jointly cultivated the slaughter-free ribeye steak, using 3D bioprinting technology and natural blocks of meat. With this technology developed just two years after the unveiling of the cultivated thin-cut steak in 2018 which did not utilise 3D bioprinting, Aleph Farms claimed is has now the ability “to produce any type of steaks”, and plans to expand its portfolio of quality meat products.

Unlike 3D printing technology, Aleph Farms’ 3D bioprinting technology is the printing of actual living cells that are then incubated to grow, differentiate, and interact, in order to acquire the texture and qualities of a real steak. The system is similar to the vascularisation that occurs naturally in tissues, and enables the perfusion of nutrients across the thicker tissue and grants the steak with the similar shape and structure of its native form as found in livestock before and during cooking.

The cultivated ribeye steak is a thicker cut than Aleph Farm’s thin-cut steak. It incorporates muscle and fat similar to its slaughter counterpart, and features the same organoleptic attributes of a delicious tender, juicy ribeye steak consumers would purchase from the butcher.

Didier Toubia, co-founder and CEO of Aleph Farms, commented: “We recognise some consumers will crave thicker and fattier cuts of meat. This accomplishment represents our commitment to meeting our consumers’ preferences and taste buds, and we will continue to progressively diversify our offerings.”