Korean Researchers Develop Whole-Cut Hybrid Cultivated Steak With Fibre-Spinning Equipment, Targeting Half the Price of Hanwoo Sirloin
A Gyeongsang National University team backed by Korea’s agriculture ministry and IPET has developed a whole-cut hybrid cultivated meat that spins cultured muscle cells and plant proteins into fibres, bundles them into steak-like cuts and adds fat to mimic marbling. The researchers project 70–80% lower production costs, and spin-out Orange Cow is pursuing commercialisation.