{"id":9438,"date":"2021-02-27T03:30:26","date_gmt":"2021-02-27T08:30:26","guid":{"rendered":"https:\/\/ckms.ca\/?p=9438"},"modified":"2021-02-27T03:44:42","modified_gmt":"2021-02-27T08:44:42","slug":"raising-the-steaks-first-3-d-printed-rib-eye-is-unveiled","status":"publish","type":"post","link":"https:\/\/blog.ckms.ca\/?p=9438","title":{"rendered":"Raising the steaks: First 3-D-printed rib-eye is unveiled"},"content":{"rendered":"<p><a href=\"https:\/\/www.washingtonpost.com\/business\/2021\/02\/09\/3d-printed-ribeye-steak-usda-fda\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.washingtonpost.com\/wp-apps\/imrs.php?src=https:\/\/arc-anglerfish-washpost-prod-washpost.s3.amazonaws.com\/public\/J76FSTDKNMI6XJTO4JYEN2PITA.jpg&amp;w=1440\" alt=\"\" width=\"278\" height=\"185\" \/><\/a>3-D \u201cbioprinted\u201d rib-eye steaks are now a reality, but the FDA and USDA have yet to finalize a regulatory framework.<\/p>\n<p>Source: <em><a href=\"https:\/\/www.washingtonpost.com\/business\/2021\/02\/09\/3d-printed-ribeye-steak-usda-fda\/\">Raising the steaks: First 3-D-printed rib-eye is unveiled<\/a><\/em><\/p>\n<hr \/>\n<p>I twitted the following to <a href=\"https:\/\/aleph-farms.com\/\">Aleph Farms<\/a>:<\/p>\n<p>&#8220;Do you think we&#8217;ll get to a machine that can be located at the restaurant, fast enough to fabricate a steak &#8220;to order&#8221;.<\/p>\n<p>Restaurant machine would need to fab in &lt;15 minutes, maybe 1\/2 hour for a very fancy place; this gets the cooked steak to the table in 45 mins.<\/p>\n<p>Restaurant would need to keep a supply of feedstock. Maybe the real business is in supplying the feedstack? Like Coca Cola makes money on the syrup?&#8221;<\/p>\n<hr \/>\n<p>Also, I am in agreement with the meat industry: this stuff should labelled as not meat.\u00a0 I propose the term &#8220;schmeat&#8221;.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>3-D \u201cbioprinted\u201d rib-eye steaks are now a reality, but the FDA and&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[12,140,529],"class_list":["post-9438","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-food","tag-paul","tag-schmeat","wpcat-1-id"],"_links":{"self":[{"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/posts\/9438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9438"}],"version-history":[{"count":0,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/posts\/9438\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}