Frequently Asked Questions

MeaTech reached another major milestone by successfully bio-printing a 3.67oz (104-gram) cultivated real steak comprised of cultivated living cells. As far as MeaTech is aware, this is the largest cultured steak generated worldwide to date.

MeaTech is developing a true replacement for conventional steak that maximizes cell-based content rather than non-meat ingredients. The MeaTech 3.67 oz steak does not contain any soy or pea protein; it is comprised of real, living, cultivated muscle and fat cells. MeaTech employed advanced 3D bio-printing technology developed in-house and advanced tissue engineering science to reach this important milestone in bringing sustainable, premium cultivated meat products closer to the market.

MeaTech 3D’s 3.67 oz cultivated steak serves as an important milestone towards the goal of scaled production of cultivated bio-printed steak.

MeaTech next intends to continue improving upon its bio-printing and cultivation technologies to generate cultivated meat that better mirrors the key characteristics of farm-raised, premium steak.

Therefore, this milestone is certainly worth celebrating! It brings MeaTech one step closer towards achieving its goal of developing the best system for printing premium, center-of-plate cultivated meat.

MeaTech’s groundbreaking 3.67 oz steak was created at MeaTech’s Ness Ziona, Israel labs. Here, MeaTech focuses on developing high-quality, sustainable cultivated beef and pork meat solutions using advanced 3D bioprinting and cultivated meat technologies.

The MeaTech steak is primarily composed of cultivated real fat and muscle cells.
The cells used in making the steak were produced using an advanced and proprietary process that starts by isolating bovine stem cells from tissue samples and multiplying them. Upon reaching sufficient cellular mass, stem cells were formulated into bio-inks compatible with MeaTech’s proprietary 3D bio-printer. The bio-inks were printed from a digital design file of a steak structure. The printed product was placed in an incubator to mature, where the printed stem cells were differentiated into fat and muscle cells that developed into fat and muscle tissue, respectively to form the MeaTech steak.

Yes. Today, it takes 18 months for a farm-raised steak to reach the consumer. A MeaTech steak is expected to be produced in only a fraction of that time. Imagine the possibilities for global populations if cultured premium meat could be produced quickly and virtually at anytime, anywhere in the world.

MeaTech believes that 3D bioprinting is the best technological option for recreating the complex tissue patterns characteristic of steak. MeaTech is investing significant resources in developing technologies capable of recreating premium cultivated meats, to eventually offer meat producers and FMCG companies the possibility of printing premium cultivated steak, chicken cuts, and pork products that could be a perfect replacement for what consumers would find in a butcher shop today.

MeaTech is developing a fully automated, clean, proprietary process for cultivated meat manufacturing in a controlled, sterile environment. This process aims to reduce human contact, which will significantly increase food safety.

Cultivated meat produced with MeaTech’s technology is designed as ‘clean meat’ without the same bacterial contamination risk (including potentially harmful bacteria, such as E. coli and salmonella) which typically hastens spoilage. Therefore, it’s reasonable to expect a longer shelf life than conventional meat.

MeaTech steaks are animal friendly. They are comprised of real muscle and real fat cells, ingredients that you’d find in a farm-raised steak. However, unlike a farm-raised steak, MeaTech steak are grown from ethically harvested living cells.

Cultivated meats offer the promise of greatly reducing the numbers of animals raised for slaughter, with all the associated environmental benefits.

MeaTech will continue to improve upon its bio-printing and cultivation technologies to generate cultivated meat that better mirrors the key characteristics of farm-raised, premium steak.

In addition, MeaTech is working closely with various regulatory bodies to ensure that its proprietary technologies have the regulatory approvals to be deployed across the globe.

The latest techno-economic assessments find cultivated meats could begin to be cost-competitive with farm-raised meat by the end of this decade. In the interim, and as MeaTech continues optimizing its cultivated meat printing technologies, it is developing hybrid products for the near term. MeaTech has already established food science and technology activities for hybrid products, based on its cultivated chicken fat biomass. To date, MeaTech can produce almost one kilogram of cultivated chicken fat biomass in a single production run, with plans to establish a pilot plant for cultivated chicken fat production soon.

These hybrid products combine plant-based and cultivated meat ingredients. Adding cultivated meat ingredients to plant-based alternatives can enhance their aroma, texture, flavor as well as mouthfeel. Hybrid products may prove to be a critical step in gaining acceptance for cultivated food products among consumers and food manufacturers.

MeaTech’s business model is B2B, with the goal of licensing cultured meat production technologies or associated products to food/meat processing, FMCG, and retail partners. The company also intends to provide services, including technology implementation, training, and engineering support, whether directly or through contractors.

In addition, MeaTech believes that living cultivated fats can potentially deliver the signature flavors, aromas, and textures currently derived from conventional farmed meats, thus delivering an enhanced consumer experience when combined with plant-based ingredients. This new product category is referred to as hybrid meat. MeaTech plans on selling cultivated meat products, such as fat, as ingredients to food/meat processing, FMCG, and retail partners.

MeaTech’s cellular agriculture and bioprinting processes are expected to be modular. This approach will allow MeaTech’s customers to initiate their cultivated meat activities at scales that are sized for customers’ specific needs, and to grow their activities as needs evolve.

By adopting a modular factory design, MeaTech intends to offer customers the ability to license all or discrete parts of the production process. Whether a customer wishes to manufacture cultivated fat or the “holy grail” of 3D-printed steak, each facility can be adapted to scale-out product capabilities and production volumes.

Gallery

We would like to thank our photographer, Shlomi Arbiv, and our stylist, Amit Farber, for these wonderful images.

Please feel free to use the images below (credit: MeaTech).

Contact Details

MeaTech Press Contact:

Alan Ryan
Rainier Communications
[email protected]
Tel: +1 508-577-6635

MeaTech Investor Contacts:

Joseph Green
Edison Group
[email protected]
Tel: 646-653-7030

 

Ehud Helft
Edison Israel
[email protected]
Tel: 617-418-3096

MeaTech Press Contact:

Alan Ryan
Rainier Communications
[email protected]
Tel: +1 508-577-6635

MeaTech Investor Contacts:

Joseph Green
Edison Group
[email protected]
Tel: 646-653-7030

Ehud Helft
Edison Israel
[email protected]
Tel: 617-418-3096