Recently tried an Impossible burger and nuggets and thought that if nobody told me it wasn’t meat, I’d have thought the patty was made out of a weird kind of meat, rather than make a connection with the taste and texture of plants. Honestly, I might not complain if that was the only kind of “meat” I could have for the rest of my life.
Well, maybe I’d miss bacon.
I’ve yet to find the opportunity to try lab-grown meat, but I for sure would like to try it out and don’t see much wrong with it as long as it’s sustainable, reasonably priced, and doesn’t have anything you wouldn’t expect in a normal piece of meat.
Also, with imitation and lab-grown options, I’d no longer have to deal with the disgust factor of handling raw meat (esp. the juices) or biting into gristle. I’ll happily devour a hot dog, but something about an unexpected bit of cartilage gives me a lingering sense of revulsion.
Lab-grown meat can’t come fast enough.
I’ve never seen it being sold in the supermarkets,
but I agree with what one tv show host has said it best:
“Why would anyone have more contanimation concerns of meat grown in a clean lab when this person eats meat cultivated in a dirty stall with poop on every wall?”
For imitation meat, the stuff that’s cheaper is not better.
It’s cheaper nonetheless.
And the only better-than-the-real-thing imitation meat out there is a more expensive hamburger.