Scientists are cloning and growing muscle tissue in lab dishes. They have many reasons to, of course. Meat from animals isn't highly profitable and it's very labor intensive. The feed, the drugs, the 2-3 years of growing and tending, are costly. Animals put out methane, too, and when a big joint like ConAgra has tens of thousands of beef cattle in one place (as they do), clouds of methane rise and help climate change happen. After ten years in the meat business, I know these things are true. It's in every issue of every meat industry publication. The industry is looking for a miracle. Scientists may have it.
They are currently growing lab dishes of it in very small bits. The plan is to have these produced in sheets that will be ground and made into burger.
Technically, it's not meat. So what to call it? Sceat? Dishbeef? Labeef?
Whatever it gets called, I'll pass.
2 days ago