A 50 cm cultivated meat fillet steak “as thick as an arm” in 25 days in a bioreactor? That’s the claim from Swiss company MIRAI FOODS. If the picture is anything to go by it looks extremely realistic and if it tastes as good as it looks…
Mirai’s CEO Christoph Mayr says that “So far, our competitors have only been able to produce steaks with the help of 3D printing – and then only relatively thin.” The key here is that it’s grown in a bioreactor vs being 3D printed, which could have significant cost advantages.
Whichever cultivated meat technology turns out to be the most successful it’s good to have more than one option. Competition brings out the best in all concerned!
