Incredibly realistic fake steaks and chops have been created: what are they made of? (see photos)

Recently, there has been increasing discussion about how plant-based meat serves as an effective means of protecting the environment. Scientists have been working for years to create the perfect plant-based steak that looks like the real thing and meets taste expectations. However, unfortunately, most of the products currently available do not resemble real meat, according to Daily Mail.

Now, Israeli researchers claim they have developed incredibly realistic fake meat products, including:

• lamb chops;
• Wagyu beef;
• T-bone steaks;
• lamb and beef fillets.

All products are made from lab-grown plant proteins. The researchers then used these proteins to 3D print realistic products. They employed a completely new forming technology for the food industry in their work. Interestingly, the plant-based products not only look realistic but also brown and sizzle in the pan just like real meat.

The study's authors from the Hebrew University of Jerusalem also assert that plant-based meat is more environmentally friendly than real meat. Experts note that manufacturers have learned to effectively imitate ground meat, but whole cuts, which account for about 54% of the global market, remain a challenging task.

Now, the scientists believe their discovery marks a new era in sustainable food technologies. The authors of the study propose a scalable and cost-effective method for producing analogs of whole cuts of meat.

In their work, the researchers used a method known as "pressure casting," where parts are produced by injecting molten material into a mold. This technology is common in the polymer industry, but this project represents the first instance of its application in alternative meat production. The study's authors note that they also utilized an alternative to 3D printing, which gradually builds up edible mass layer by layer.

The adapted pressure casting method involves digitally scanning real steaks and printing molds that replicate their precise contours. The molds are then filled with two synthetic structural materials: one mimics animal fat, while the other simulates meat tissue.

It is noteworthy that the artificial animal tissue and fat are made from plant proteins such as soy, peas, mung beans, potatoes, chickpeas, lentils, and rice. Together, these materials allow for the creation of complex meat pieces, such as steaks, chops, and T-bones, with remarkable accuracy and sensory fidelity.

During the study, the researchers also conducted a taste test involving 23 participants from Israel, the UK, the USA, Brazil, Palestine, Germany, India, Greece, and Albania. In the test, the researchers grilled their product alongside farm-raised beef—both cooked at around 200 °C for 5 minutes. Participants were then asked to rate the products on a scale from 0 to 20 based on saltiness, sweetness, umami, meatiness, and aftertaste, as well as appearance, aroma, and texture.

Participants rated the artificial meat an average of nine, noting a slightly softer texture and more intense color compared to farm-raised beef, which received a score of 10. The forced-choice test showed that 67% of participants preferred the beef, while 43% favored the plant-based steaks.

The authors of the study point out that the method they used is also more cost-effective than 3D printing: $9 per kg compared to $38 per kg. According to the scientists, their work represents a step towards sustainable food production, offering economically viable and scalable solutions for the entire meat market.