Steakholder Foods

What makes the perfect steak?

If you’re into steaks, you know what it feels like to look forward to a good one. The anticipation. The excitement. The satisfaction of slicing the first piece and putting it into your mouth. The feeling at the end that in that moment, life is good.

So, what makes a good steak? Is it the taste? The texture? How the fat is marbled around the muscle to give it the right juiciness and flavor? The meaty aroma when it’s hot off the grill? All of the above. And the list goes on.

Most of us who are passionate (to varying degrees) about steak can probably have a rich and flavorful conversation about what makes a good steak. But the question is, what makes a perfect steak?

Our most recent achievement in the lab

But first, we are proud to report our most recent achievement in Steakholder Foods, formerly MeaTech 3D, Our scientists have successfully accelerated and enhanced the formation of real living bovine muscle fibers to improve their density, thickness, and length. This process is what will ultimately make our cultured steaks indistinguishable from slaughtered meat in terms of look, feel, texture, and taste.

These images illustrate what our latest achievement looks like under a microscope:

MeaTech’s stem cells under a microscope
Steakholder Foods, formerly MeaTech 3D, stem cells under a microscope
MeaTech’s muscle fibers under a microscope after the implementation of the cell differentiation technology
Steakholder Foods, formerly MeaTech 3D, muscle fibers under a microscope after the implementation of the cell differentiation technology

Read about our achievement on your favorite publisher


From our initial breakthrough last December, when we 3D printed the world’s largest steak ever produced in a lab, to this latest achievement, we’re getting closer to our goal of creating a steak that will equal, and even improve, what we can currently find at meat counters and restaurants. 

Steakholder Foods, formerly MeaTech 3D, 3.67 oz bio-printed cultivated steak.

You can have your steak and eat it too

Now, back to the perfect steak, as opposed to just a good one. The choice begins long before your steak ends up at the meat counter or on a menu at your favorite restaurant. We want to be able to enjoy a good steak, but we don’t like the consequences: climate change, deforestation, the slaughtering of animals, an increase in zoonic infectious diseases, etc.

This is only the beginning. We are on the path to the perfect steak: a tender, delicious and juicy cut of real premium meat. In short, the perfect steak.

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