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Lab-grown meat is coming soon—but will anyone eat it?

| | December 11, 2018

As 2018 wraps up, the average American is poised to have eaten 222 pounds of beef over the course of the year. Accomplishing this dubious achievement meant that every American ate the equivalent of 2.4 quarter-pound burgers a day. So, we can safely say that Americans like their beef.

Lab-grown beef may very well be the path forward. In 2008, it was estimated that just half a pound of lab-grown beef would cost $1 million. Then, on August 5, 2013, the first lab-grown hamburger was eaten. It cost $325,000 and took two years to make. Just two years later, the same amount of lab-grown beef costs about $11 to make.

Lab-grown beef checks almost all of the boxes: it doesn’t require animal cruelty, and a study in Environmental Science and Technology showed that it could cut emissions from conventionally produced meat by up to 96 percent and cut down on the land use required for meat production by 99 percent.

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The question is, will we eat it? …. [E]ven if lab-grown meat tastes like the real thing, there’s still an aversion to the concept. In [an] article for Engadgetone person said “Cultured meat just isn’t normal ….” Another said she wouldn’t eat lab-grown fish because, “It’s disgusting” …. Learning how the meat is actually produced may put some people’s mind at ease.

Read full, original article: Lab-grown meat’s steady march to your plate

The GLP aggregated and excerpted this article to reflect the diversity of news, opinion, and analysis. Click the link above to read the full, original article.

1 thought on “Lab-grown meat is coming soon—but will anyone eat it?”

  1. Would I eat it? If it tasted as good as real beef (I would expect the “cut” of meat to be of the highest quality, after all if it takes as much effort to grow good meat as it does to grow cheaper cuts, why bother “growing” chuck steak?) and the price was low, I’d be happy to try it. What isn’t mentioned anywhere is the downside of real meat, gristle and fatty chunks, that I would hope not to find in cultured meat. There may be those who like to have the real thing, we see the same in lab produced gem stones, everyone looks down on them, but visually the lab produced ones are better quality, clearer, and more consistent than naturally mined specimens, yet the natural ones carry a premium, while the lab ones are cheap. Another point not brought up is that the size of the lab meat can be varied, a filet-mignon could be created the size of a dinner plate. It may not happen on the first release, but the quality will hopefully surpass that of natural beef. Eventually the lab meat will be the norm and beef cows will be for the rich only.

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