{"id":84714,"date":"2021-02-10T05:30:39","date_gmt":"2021-02-10T03:30:39","guid":{"rendered":"https:\/\/www.technion.ac.il\/blog\/world-1st-cultivated-ribeye-steak\/"},"modified":"2021-02-10T05:30:39","modified_gmt":"2021-02-10T03:30:39","slug":"world-1st-cultivated-ribeye-steak","status":"publish","type":"post","link":"https:\/\/www.technion.ac.il\/en\/blog\/world-1st-cultivated-ribeye-steak\/","title":{"rendered":"World 1st Cultivated Ribeye Steak"},"content":{"rendered":"

The proof-of-concept incorporates real muscle, fat, and vascular-like system similar to a ribeye from a slaughtered cow, in strategy to build a diverse portfolio of cultivated meat cuts of any dimension.<\/strong><\/p>\n

\"\"<\/a>
Prof. Shulamit Levenberg with Didier Toubia (right) and graduate student Iris Ianovici (left)<\/figcaption><\/figure>\n

Aleph Farms Ltd. and its research partner at the Faculty of Biomedical Engineering at the Technion \u2013 Israel Institute of Technology, have successfully cultivated the world\u2019s first slaughter-free ribeye steak, using three-dimensional (3D) bioprinting technology and natural building blocks of meat \u2013 real cow cells, without genetic engineering and immortalization. With this proprietary technology developed just two short years after it unveiled the world\u2019s first cultivated thin-cut steak in 2018 which did not utilize 3D bioprinting, the Company now has the ability to produce any type of steak and plans to expand its portfolio of quality meat products.<\/p>\n

Unlike 3D printing technology, Aleph Farms\u2019 3D bioprinting technology is the printing of actual living cells that are then incubated to grow, differentiate, and interact, in order to acquire the texture and qualities of a real steak. A proprietary system, similar to the vascularization that occurs naturally in tissues, enables the perfusion of nutrients across the thicker tissue and grants the steak with the similar shape and structure of its native form as found in livestock before and during cooking.<\/p>\n

\"\"<\/a>\u201cThis breakthrough reflects an artistic expression of the scientific expertise of our team,\u201d enthuses Didier Toubia, Co-Founder and CEO of Aleph Farms. \u201cI am blessed to work with some of the greatest people in this industry. We recognize some consumers will crave thicker and fattier cuts of meat. This accomplishment represents our commitment to meeting our consumer\u2019s unique preferences and taste buds, and we will continue to progressively diversify our offerings,\u201d adds Toubia. \u201cAdditional meat designs will drive a larger impact in the mid and long term. This milestone for me marks a major leap in fulfilling our vision of leading a global food system transition toward a more sustainable, equitable and secure world.\u201d<\/p>\n

The cultivated ribeye steak is a thicker cut than the company’s first product \u2013 a thin-cut steak. It incorporates muscle and fat similar to its slaughtered counterpart and boasts the same organoleptic attributes of a delicious tender, juicy ribeye steak you\u2019d buy from the butcher. \u201cWith the realization of this milestone, we have broken the barriers to introducing new levels of variety into the cultivated meat cuts we can now produce. As we look into the future of 3D bioprinting, the opportunities are endless,\u201d says Technion Professor Shulamit Levenberg, Aleph\u2019s Co-Founder, Chief Scientific Advisor and a major brainpower behind the company\u2019s IP. Levenberg is considered a global leader in tissue engineering and has amassed over two decades of research in the field at the Massachusetts Institute of Technology (MIT), in the United States and at the Technion, in Israel. Levenberg is also the former Dean of the Biomedical Engineering Faculty at the Technion.<\/p>\n

Aleph Farms\u2019 zealous plans to diversify its offering align with its mission to create a global platform for local production, leveraging a highly scalable technology to create culinary experiences that can be adapted for the different food cultures around the world.<\/p>\n

About Aleph Farms<\/strong><\/p>\n

Aleph Farms is a food company that is paving a new way forward as a leader of the global sustainable food ecosystem, working passionately to grow delicious beef steaks from non-genetically engineered cells, isolated from a cow, using a fraction of the resources required for raising an entire animal for meat, without antibiotics and without the use of Fetal Bovine Serum (FBS). \u00a0Aleph Farms was co-founded with The Kitchen Hub of the Strauss Group and with Professor Shulamit Levenberg, former Dean of the Biomedical Engineering faculty of the Technion – Israel Institute of Technology. Aleph Farms is backed by some of the world’s most innovative food producers, such as Cargill, Migros, and the Strauss Group.<\/p>\n

The company has recently received top accolades for its contribution to the global sustainability movement from the World Economic Forum, UNESCO, Netexplo Forum, FAO, and EIT Food.<\/p>\n","protected":false},"excerpt":{"rendered":"

The proof-of-concept incorporates real muscle, fat, and vascular-like system similar to a ribeye from a slaughtered cow, in strategy to build a diverse portfolio of cultivated meat cuts of any dimension. Aleph Farms Ltd. and its research partner at the Faculty of Biomedical Engineering at the Technion \u2013 Israel Institute of Technology, have successfully cultivated… Continue Reading World 1st Cultivated Ribeye Steak<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[24],"tags":[],"class_list":["post-84714","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"yoast_head":"\nWorld 1st Cultivated Ribeye Steak - \u05d4\u05d8\u05db\u05e0\u05d9\u05d5\u05df-\u05de\u05db\u05d5\u05df \u05d8\u05db\u05e0\u05d5\u05dc\u05d5\u05d2\u05d9 \u05dc\u05d9\u05e9\u05e8\u05d0\u05dc<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.technion.ac.il\/en\/blog\/world-1st-cultivated-ribeye-steak\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"World 1st Cultivated Ribeye Steak - \u05d4\u05d8\u05db\u05e0\u05d9\u05d5\u05df-\u05de\u05db\u05d5\u05df \u05d8\u05db\u05e0\u05d5\u05dc\u05d5\u05d2\u05d9 \u05dc\u05d9\u05e9\u05e8\u05d0\u05dc\" \/>\n<meta property=\"og:description\" content=\"The proof-of-concept incorporates real muscle, fat, and vascular-like system similar to a ribeye from a slaughtered cow, in strategy to build a diverse portfolio of cultivated meat cuts of any dimension. 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