Cultivated meat is on its way to the average consumer's plate and University of Tokyo professor Shoji Takeuchi and his colleagues recently succeeded in producing the first cultivated cubed steak. While most cultivated meat is minced, the fact remains that the majority of animal meat sales are whole cuts, and this innovation addresses that.
"Most start-up companies are thinking of ways to commercialize lab-grown meat quickly," Takeuchi told Japan Times, "What we are trying to create, on the other hand, is a beefsteak, a chunk of beef, where muscle fibers are neatly aligned in parallel position. They can twitch like real muscles when stimulated by electricity. Few people in the world are thinking of creating such meat."
Cultivated Cubed Steaks
The First-Ever "Whole" Steak Cube is a Lab-Grown Meat Innovation
Trend Themes
1. Lab-grown Whole Cuts - Lab-grown meat producers can focus on creating whole cuts of meat by aligning muscle fibers in parallel with muscle stimulation technology.
2. Cultivated Meat Innovation - The development of cultivated cubed steak is a significant advancement in the production of lab-grown meat.
3. Alternative Meat Trend - The growing demand for sustainable and ethical meat alternatives provides an opportunity for cultivated meat producers to enter the market.
Industry Implications
1. Food Manufacturing Industry - Cultivated meat production can disrupt the traditional animal-based food industry by creating sustainable, animal-free alternatives.
2. Technology Industry - The development of technology to produce lab-grown meat provides opportunities for innovation in areas such as biotechnology and food tech.
3. Sustainability Industry - Cultivated meat production aligns with the growing demand for sustainable and ethical food production, providing an opportunity for innovation in this industry.