Meat analogues and methods of producing the same

A method for producing a meat slab analogue, the method comprising:

• printing layers including one or both of dispensed protein-based component that predominantly comprises a protein- and fat-based component that predominantly comprises fat,
• wherein said printing is configured to provide:
• one or more segments comprising the protein-based component which is chemically distinct from other segments comprising the fat-based component;
• layers comprising printed strands of the protein-based component that are substantially aligned with printing direction of the meat slab analogue;
• at least one layer with, separately distributed therein, a fat-based component and a protein-based component;
• dimensions of the meat slab analogue that are sufficient to permit slicing therefrom of individual steak slices of between 0.5 cm to 10 cm wide, when said slicing is in a direction essentially perpendicular to the direction of the strands of the protein-based component;
• and
• at least one of:
• (i) an anisotropic physical property in a cubic sample of the meat slab analogue, when said physical parameter is measured from three different directions of the cubic sample;
• or
• (ii) a non-homogenous distribution of the protein-based component and the fat-based component within the meat slab analogue.