South Korean Scientists Create ‘Beef Rice’ as a Potential Source of Protein

Researchers in South Korea have grown beef cells in rice grains, stating what could be a “major step towards achieving a sustainable, affordable and environmentally friendly source of protein that could replace farmed cattle for meat.”

The research, led by Professor Jinkee Hong of Yonsei University in Seoul, was published in the journal Matter. He said, “‘Beef rice’ is the first product of its kind. It uses grain particles as the base for cultivating animal muscle and fat cells.”

In the Yonsei team’s research, the rice grains were treated with enzymes to create an optimal environment for cell growth. They were then infused with bovine cells that were cultivated to achieve the final hybrid product which resembles a pinkish grain of rice.

However, the Yonsei team is not the first to work on lab-grown meat products. Many companies around the world have launched cultivated meat, the latest of which involves plant-based chicken and eel cultivated from a soy base and marketed in Singapore.

Hong says that his team’s rice has an advantage in terms of safety relative to soy or nuts as fewer people are allergic to it. “If successfully developed into food products, cultured beef rice could serve as a sustainable protein source, particularly in environments where traditional livestock farming is impractical,” he said.

Beef rice contains approximately 8% more protein and 7% more fat than conventional rice. Hong noted the protein is 18% animal-based, making it a rich source of essential amino acids.

Hong says that cultured beef rice could compete on grocery shelves as they’re priced at about 2 USD per kilogram (2.2 lbs) and has a far smaller carbon footprint than traditional beef products. He acknowledges that that are challenges in terms of winning over customers with flavor and texture.

Keum Dong-kyu, who recently sampled the rice beef at a Korean barbecue restaurant in Seoul, said the idea is innovative. “But honestly, I don’t think it can replicate the juiciness or texture of real beef,” Keum said.

Christian Krammel, who is visiting from Germany, was more positive. “Now, it does not compare to beef yet, but as I see the research is in early stages, I would say it’s a great way forward,” Krammel said.