Japanese scientists create 3D print lab grown wagyu beef

Instead of sourcing meat from an animal, it is grown in a laboratory using two kinds of stem cells, bovine satellite cells and another one is adipose-derived from its body fat.

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Good news for those who love beef meat, one can relish the meat without killing cows. It sounds too good to be true, but the researchers from Osaka University have made it possible to produce beef meat in the laboratory. They have made world-renowned 'Wagyu' beef with the help of cow stem cells and culturing the meat in the lab. It has a unique layer of 3D printing, resembling the expensive Japanese meat.

Instead of sourcing meat from an animal, it is grown in a laboratory using two kinds of stem cells, bovine satellite cells and another one is adipose-derived from its body fat. These two cells are cultured in perfect lab conditions and are manipulated to grow every type of cell that's required to make cultured meat. With the help of bioprinting, scientists create individual fibers, muscle fat as well as blood vessels. 

These are later arranged in a 3D structure following the conventional structure of recreating the authentic Wagyu meat later cutting it perpendicularly. However, cultured meat is a known concept, but 3D printing cells to get the layers on the meat is a new concept