Gyeongsang National University Team Bundles Cultured Cells Into Fibrous Whole-Cut Meat

A South Korean startup, Orange CAU, is developing a whole-cut hybrid cultivated meat made from cultured muscle cells blended with soy, pea, and wheat proteins. This innovative product, projected to retail around ₩40,000 (approximately US$27) per kilogram, comes from a research initiative led by Professor Joo Seon-tae at Gyeongsang National University and aims to provide a domestic solution to South Korea's meat import challenges. The team has created a factory-style machine to produce thin, fiber-like structures that mimic the texture and marbling of traditional cuts like sirloin and tenderloin, significantly reducing production costs by 70-80%.

As the cultivated meat industry primarily focuses on ground formats, this project represents a leap towards achieving structured whole cuts. Orange CAU markets its products under the MARVEL MARBLE brand, encompassing plant-based, hybrid, and cultivated options. Before hitting the market, the hybrid steak must receive clearance from South Korea's Ministry of Food and Drug Safety, which has been accepting applications for cultivated foods since 2024. With strong backing from the Ministry of Agriculture, Food and Rural Affairs, the initiative aims to transition from the laboratory to consumers' tables, contributing to future food sustainability.