A team of South Korean researchers at Yonsei University have developed a hybrid rice variant that’s quite literally filled with beef. The lab-grown rice grains were infused with cow muscle and fat cells, so they are one part plant and one part meat. The rice is also an appetizing shade of bright pink, which tends to happen when flesh enters the picture.
The team hopes to eventually offer a cheaper and more sustainable source of protein with a much lower carbon footprint than actual beef. It’ll also save time for those who enjoy a nice beef bowl over rice—the rice is the beef bowl.
Here’s how they achieved this culinary delight. The researchers first coated each grain of rice in fish gelatin to help the meat cells latch on. Next, they inserted cow muscle and fat stem cells into each grain, which are then left to culture in a petri dish. Rice grains feature a porous, yet organized, internal structure that actually mimics the “biological scaffolds” found in meat cells. So the
