In this recent podcast [43, start 41:30], Mark Post discusses how efforts are already underway to incorporate adipose- (fat-) derived stem cells and using fatty acids to drive differentiation of fat cells. It should be assumed that similar efforts are underway at other labs in order to find the ratios of fat cells necessary to yield the best taste, flavor, and texture. To be clear, one shouldn't assume that the intention is to produce a perfectly marbled ribeye steak off the bat. Rather, the intention is for different ratios of fat cells and muscle cells to be able to be molded into different shaped meats that mimic the taste and textures of 'real' meats. Incorporation of 3D bioprinting may aid in the formation of repeatable shape and patterning of skeletal myotubes with intertwined fat cells and scaffolds for myotube alignment have also been used for these purposes [44]. For tenderness, the length of time in culture and amount of electrical stimulation can be used to mimic animal muscle. For instance, veal is tender because the animal has not yet had time to develop strengthened, mature muscles. In the same way, preventing or reducing contractions in vitro may mirror this process [45]. It remains unclear to me whether different cell types will be differentiated and expanded independently of the skeletal muscle before combining the two, or whether they will be grown as a co-culture from the start.