Researchers at the Hebrew University of Jerusalem have developed plant-based steaks, chops, and T-bones using unique metamaterials. The global demand for meat is expected to increase by 50% in the next two decades, but traditional meat production contributes to greenhouse gas emissions and water waste. The researchers used injection molding to create meat analogs that replicate the texture and structure of traditional meat. The use of metamaterials allows for the production of complex meat cuts with precision and sensory similarity. This technology offers a scalable and cost-effective production method for sustainable meat alternatives.