Scientists based in Japan’s Osaka University have found a way to 3D print wagyu beef in a lab — a step they believe will one day help make widely available and sustainably-produced cuts of cultured meat that closely resemble original products.
Using stem cells that they took from wagyu cows, the scientists set out to create a structure with the characteristic marbling (or sashi) seen in wagyu beef that sets it apart from other cuts of beef.
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