The current factory farm supply chain for meat is unsustainable; it cannot meet the global population’s ever-increasing demand for animal proteins. One option is to replace conventionally-produced meat with cultured tissues grown entirely in the lab. Cultured meat can vastly reduce environmental, public health, and food security issues posed by factory farming. To make cultured meat a feasible replacement for conventional meat sources some major technological and consumer-acceptance barriers must be overcome. Currently cultured meat is being processed as ground meat. We propose 3D printing Wagyu beef, which is among the most sought-after meats in the world. This beef is known for its unique fat marbling structure, which creates a buttery tenderness unlike any other meat product.
