We tried the world’s first lab-grown steak, no cows required
founded over the past decade, starts with stem cells grown in a nutrient-broth-filled bioreactor. Each company has its own proprietary method for prodding those cells to differentiate into proteins or fats, which continue to grow until they clump into formations similar to ground meat, at which point they can be harvested and processed into burgers, sausages, or breaded nuggets. Aleph Farms doesn’t stop there.
It would be easier to aim for a ground meat product, says Toubia, but that doesn’t resonate in the same way as a prime piece of steak. “We need to emotionally connect with consumers if we want to drive acceptance. Starting at the higher end is a way to position our product to make it more appealing.” Toubia invokes Tesla as an analogy—aiming for a premium offering by nailing the details. “They didn’t invent the electric vehicle; they were just the first to get it right.
Getting steak right is one of the most difficult pieces of engineering for cultivated meat companies. Aleph Farms cracked the code by coaxing the meat, fat, and connective tissue cells to grow along a plant-based, nearly microscopic scaffolding that enables those cells to replicate the muscle fibers of conventionally grown meat.
Aleph’s focus on beef instead of chicken, which is easier to cultivate, and steak instead of ground meat puts it behind other alternative protein companies when it comes to the race to market.
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