Hybrid Cultivated Meat Prototype Cuts Premium Beef Cost in Half
A South Korean research team has developed a whole-cut hybrid meat combining cultured muscle cells with plant proteins, aiming to halve the cost of premium Hanwoo beef while reducing import reliance.
A hybrid cultivated meat prototype from South Korea combines animal muscle cells with plant proteins to mimic premium beef cuts. Developed at Gyeongsang National University, the product is projected to sell for approximately ₩40,000 per kilogram, about half the price of conventional Grade 1 Hanwoo sirloin.
The product is a whole-cut hybrid cultivated meat combining cultured muscle cells with soy, pea, and wheat proteins. The production method involves forming fine, thread-like muscle fibers that are bundled into a three-dimensional structure. A blend of vegetable oils and beef fat is applied to reproduce marbling and influence texture. Adjusting the amount and distribution of this fat allows the imitation of different beef cuts, including sirloin, tenderloin, and striploin. Significant cost reduction was achieved by combining plant proteins with cultivated cells and reusing cell culture scaffolds. Production cost reductions of 70-80% were reported compared to existing methods. Specialized equipment was developed to produce and bundle the fibers in larger quantities, a process likened to making noodles.
Cost advantage over conventional beef
The hybrid product's anticipated selling price is ₩40,000 (US$30) per kilogram. This creates a direct cost advantage over traditional premium beef.
| Product | Price per Kilogram (KRW) | Price per Kilogram (USD) |
|---|---|---|
| Hybrid Cultivated Meat Prototype | 40,000 | 30 |
| Grade 1 Hanwoo Sirloin | 80,000 | 60 |
Research and development timeline
The research project ran from April 2021 to December 2025. It was funded by the Ministry of Agriculture, Food and Rural Affairs and IPET through the High Value-Added Food Technology Development Program. The prototype was first publicly announced in May 2025, ahead of an October government report.
Commercialization through university spinout
Commercialization is being advanced by Orange CAU, a company spun out of Gyeongsang National University’s meat science laboratory in July 2024. The research was led by Professor Joo Seon-tae, who now serves as the startup's CEO. Professor Joo has over 30 years of research in animal science and meat quality. Orange CAU holds four registered patents, has over 50 international publications, and operates a HACCP-certified pilot-scale facility. The project builds on the May 2025 announcement of a marbled, steak-style hybrid cultivated meat prototype.
