¡wagyu 3d! Yes, you read it right. Science has managed to print in three dimensions what is surely the best meat in the world. What does the future of meat hold? Are we facing a historical milestone? Be that as it may, don't miss a very interesting article about the iconic Japanese meat. Let's see what it hides.
Reproducing Complex Structures on Wagyu 3D
We already mentioned in a previous article the main difference between Wagyu and Kobe. In short, Wagyu is the breed while Kobe is the appellation of origin for a specific area of Japan. The interesting thing about this meat, considered by many to be the best, is that it has been replicated with stem cells. No animal has been slaughtered to obtain the meat of wagyu 3d. It has been a group of scientists from the University of Osaka who have isolated stem cells while shaping them.
The public will be able to try it until August 24. If you, reader, do not try it, you should not worry. You can read the conclusions of the study at Nature Communications.. However, we know that this is less exciting than savoring it. If laboratory breeding becomes profitable on a large scale, it can mitigate the environmental effects of livestock. It would not be necessary to invest so many resources, such as water for the cows themselves and for the cereals they eat. Besides land.
"Using the histological structure of Wagyu meat as a model, we have developed a 3D printing method that can produce complex custom-made structures such as muscle fibers, fat and blood vessels," said the Dr. Dong-Hee Kang, from the Division of Applied Chemistry of Osaka University and lead author of the study.
Replicating the fat
His research partner, Dr. Michiya MatsusakiHe explained that : "By improving this technology, it will be possible not only to reproduce complex meat structures, such as the beautiful sashi (fat) of Wagyu meat, but also to make subtle adjustments to the fat and muscle components." Animals get fat with a concentrated mix of hay, wheat and rice. This is given to the cows three times a day until the animals reach the 50% fat.
In short, Wagyu 3D meat retains the quality of its traditional version. The intramuscular fat that give it its characteristic texture and its high content of omega-3 still present. It preserves its juiciness although when printing it the client can decide to decrease or increase it at will. Choose the features you like the most. Now, how many vegetarians will stop being vegetarians when they can taste this exquisite breed with minimal environmental impact and without killing cattle?