On August 24, Osaka University and Toppan researchers successfully 3D-printed Wagyu beef in their laboratory. They sought to improve the structure of 3D printed meat, which they say has so far struggled to adequately replicate the texture and layers of real meat.
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the researchers took a cross-sectional image of a Wagyu cut to use as a model. It would display the required number of muscle, fat, and blood capillary cell fibers needed. According to the researchers, further improvement of their technology will not only make it possible to create complex meat structures that replicate the individual characteristics of different meat types and cuts but also to control the fat and muscle content of cultured meat.
