"Their project, called ' Surrogate Sires', involves genetically editing regular bulls to make them sterile, meaning they produce none of their own sperm. These animals then receive an injection of stem cells taken from the testicles of another bull with 'first-class genetics'. When these 'surrogate' bulls go on to breed, they pass on the 'top grade' genes from the other bull - meaning their offspring will contain superior traits that make their meat taste better."
"As a result the most desirable steaks - from the likes of Wagyu and Black Angus cows - could soon become more widely available. The work was presented at the American Association for the Advancement of Science (AAAS) conference in Phoenix. The technology has been patented and licensed to the UK-based Pig Improvement Company which intends to commercialise the system in the next three to five years, it is understood."
"'Surrogate Sires can become an opportunity for many farmers to access genetics they never could have before,' Dr Jon Oatley, from Washington State University, said. 'It breaks open a whole new market in beef cattle production.' The calves produced through the Surrogate Sire process are not gene edited, and neither is their biological father, Dr Oatley explained. However, he also argued that the world must embrace a future where controversial gene-edited foods are commonplace on supermarket shelves."
Scientists developed a 'Surrogate Sires' technique that genetically edits ordinary bulls to be sterile and implants them with testicular stem cells from superior bulls. The surrogate bulls then produce sperm derived from donor genetics, so their offspring inherit traits linked to premium breeds such as Wagyu and Black Angus. The calves produced through the Surrogate Sire process are not gene edited, and neither is their biological father. The technology has been patented and licensed to Pig Improvement Company for commercialisation within three to five years in the UK. The method could broaden farmer access to elite genetics and increase availability of premium beef.
Read at Mail Online
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