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.
Yeah, given the history of capitalism, that will not happen. Look, they even made real meat unhealthy just to increase the profit (meat “yield” from animal), with lab-grown meat they would cut corners even further.
Chickens we are given today weight at least 5 times more than chicken 50 years ago (or “heritage breed”) and reach that weight in 6 weeks vs a year. To even buy a heritage breed chicken you need to have time, money and know-how, and you’re still likely to get just a 100 days old chicken.
I can’t even predict how they will enshittify lab-grown meat if it’s ever perfected.