Page 32 - AMEFT Journal 2021-2

MEAT, POULTRY & SEAFOOD
World’s first cultivated rib-eye steak
Aleph Farms and the Technion Reveal World's First Cultivated Ribeye Steak
The proof-of-concept incorporates real muscle, fat, and vascular-like system similar to a rib-eye from a slaughtered cow, in strategy to build a diverse portfolio of cultivated meat
cuts of any dimension.
term. This milestone for me marks a major leap in fulfilling our vision of leading a global food system transiti- on toward a more sustainable, equita- ble, and secure world,” adds Toubia.
Aleph Farms Ltd. and its research partner at the Faculty of Biome- dical Engineering at the Technion – Israel Institute of Technology, have successfully cultivated the world’s first slaughter-free rib-eye steak, using three-dimensional (3D) bioprin- ting technology and natural building blocks of meat – real cow cells, wit- hout genetic engineering and immor- talization. It unveiled the world’s first cultivated thin-cut steak in 2018, back then it did not utilize 3D bio-printing technology.
With this proprietary technology, the company now has the ability to produce any type of steak and plans to expand its portfolio of quality meat products.
Unlike 3D printing technology, Aleph Farms’ 3D bioprinting tech- nology is the printing of actual living cells that are then incubated to grow, differentiate, and interact, in order to
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acquire the texture and qualities of a real steak. A proprietary system, simi- lar to the vascularization that occurs naturally in tissues, enables the per- fusion of nutrients across the thicker tissue and grants the steak with the si- milar shape and structure of its native form as found in livestock before and during cooking.
“This breakthrough reflects an ar- tistic expression of the scientific ex- pertise of our team,” enthuses Didier Toubia, Co-Founder and CEO of Aleph Farms. “I am blessed to work with some of the greatest people in this industry. We recognize some consu- mers will crave thicker and fattier cuts of meat. This accomplishment repre- sents our commitment to meeting our consumer’s unique preferences and taste buds, and we will continue to progressively diversify our offerings. Additional meat designs will drive a larger impact in the mid and long
(Source: Aleph Farms Ltd.)
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