The world of lab-grown meats is fast filling with all kinds of tasty bites, from burgers, to chicken breasts, to a series of increasingly complex cuts of steak. Expanding the scope of cultured beef are scientists from Japan’s Osaka University, who have leveraged cutting-edge bioprinting techniques to produce the first lab-grown “beef” that resembles the marbled texture of the country’s famed Wagyu cows.

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