Japan's famed wagyu beef, a delicacy that can cost more than $200 a pound at some top restaurants, could become much more affordable in the form of a lab-grown replica.
Japanese scientists say they have succeeded in recreating wagyu, renowned for its fat marbling, in a laboratory to produce something that could eventually look and taste like the real steak.
Wagyu beef comes from a breed of black cattle, most famously cultivated in the Kobe area of western Japan.
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.