This study demonstrates the in vitro construction of engineered steak-like tissue assembled from three types of bovine cell fibers: muscle, fat, and vessel. A novel tendon-gel integrated bioprinting (TIP) technique was developed to construct tendon-like gels, mimicking the aligned structure of real meat. 72 fibers (42 muscle, 28 adipose, 2 blood capillaries) were constructed using TIP and manually assembled into a 5 mm diameter, 10 mm long steak-like structure.
