Last Updated On: October 31, 2024

3D-Printed Steak: A Tech Breakthrough or a Culinary Miss?

In a bold leap toward the future of food, Israeli company Steakholder Foods has introduced 3D-printed plant-based meats, offering a new spin on alternative protein.

WIRED recently tested these innovative food products, including a 3D-printed filet steak and whitefish filet, but the results raised a critical question: does technology truly belong in the kitchen?

Steakholder Foods aims to revolutionize the plant-based market by creating more realistic meat textures through 3D printing.

“You need to eat a product that is amazing,” says Arik Kaufman, CEO of Steakholder Foods, emphasizing that taste and structure are key to winning over consumers.

With two different types of printers—one for meat and one for fish—the company is working to replicate the textures and flavors of their animal counterparts.

But the tasting experience left much to be desired. The 3D-printed whitefish filet, while promising in theory, turned out to be a structural flop.

After a 10-minute roast, the filet disintegrated before making it to the plate, and its texture was described as mousselike, lacking the flaky bite of real fish. The flavor? Barely there.

The 3D-printed filet steak fared slightly better, with strips that mimicked the muscle fibers found in traditional cuts of meat. However, it too fell short on flavor and texture, feeling dry and uninspired.

Though Steakholder’s innovation holds potential, these steaks were described as “functional,” more of a platform for sauces than a satisfying dish on their own.

Despite the underwhelming taste test, Kaufman remains optimistic. He believes that technological advancements in plant-based meat will eventually elevate the entire industry.

But for now, the question remains: can 3D-printed meats ever match the real thing, or are they just another step in a flavorless food tech journey?

For the curious, Steakholder Foods has plans to expand into markets beyond 3D-printed meat, including partnerships with hotels and military suppliers.

Curious about the future of food? Discover more about 3D-printed steak and the tech driving plant-based innovation on our homepage.

About the author

Timothy Woods
CEO / Co-Founder
Timothy Woods holds a Kinesiology and Exercise Science degree from Jacksonville University and is CCC & GMU Certified. He's also the main man behind Carnivore Style. This food aficionado combines science and experience to spread the word about the carnivore lifestyle.
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One thought on “Snake River Farms Wagyu Steak & Meat Review

  1. I recently ordered Kobe beef from Snake River Farms online and was blown away by the quality and taste. Highly recommend for anyone considering ordering meat online!

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