The Israeli food company Steakholder is determined to change eating habits.

They decided to produce "Omakase Beef Morsels" — inspired by the marbling quality of Wagyu beef — with 3D printing technology.

Omakase Beef Morsels are made of multiple muscle and fat tissue layers differentiated from bovine stem cells. Each layer is printed individually with two different bio-inks (one for muscle and one for fat).

The layers are printed in a variety of muscle/fat sequences. This is affecting the morsels' juiciness and marbling, the company says.

"This product marks a major breakthrough for us and for the cultured meat sector in general. It is the result of a lot of hard work and our desire to attain the highest standard of meat possible through bioprinting and cell cultivation processes," says Arik Kaufman, Steakholder Foods' Chief Executive Officer.

"It also marks a significant milestone in our quest to perfect the "holy grail" of meat — steak. We see Omakase Beef Morsels at the intersection of food, technology, and fine art. We want to inspire chefs around the world to create mouthwatering culinary masterpieces and unforgettable dining experiences."

"Steakholder Foods' technology can print the product with any shape, width, and marbling ratio and even exceed the marbling precision reminiscent of the Wagyu beef standard," the company claims.

With intense collaboration between the company's 3D-printing engineers and cellular biologists, the company took out the "stacked, multi-layered meat-emulating consumable" provisional patent.

As an alternative to industrialized farming and fishing, the company is creating a slaughter-free method for producing a variety of beef, poultry, hog, and marine products – both as raw materials and full cuts. Because of their participation in the UN Global Compact, Steakholder Foods has committed to support the Sustainable Development Goals (SDGs), which include improving food security, lowering carbon emissions, and conserving water and land resources.

Steakholder Foods Ltd had good innings in both 3D printing and the food industry.

Once they printed the largest ever 3.67 oz (104 grams) printed cultured steak. They also significantly improved the speed and quality of muscle fiber development to more closely resemble the essential qualities of farm-raised beef.

Creating a special multi-nozzle modular printing head that can print intricate meat products with utmost accuracy and at a high production rate without affecting cell viability was also one of the company's achievements.