This is EXACTLY what is needed to make the 12-course tinned meal palatable to my vegetarian wife, in bunker days to come!
This is, most definitely, the future of meat. In 100 years time it will be unheard of to eat an actual animal.
Boggles my mind that anyone considers this âgrossâ compared to the realities of acquiring meat from a living animal. No factory farm? No animals force fed hormones and industry by-products and antibiotics? No bloody, shit filled slaughter house? No e-coli and mad-cow disease? Sign me up!
Once they can get the growth serum out of the equationâwhich I believe is just a matter of time with the synthetics theyâre working onâ
this is the future. Canât happen soon enough for me.
1 Like
But why bother making artificial meat? Why not just go all Asimov and grow yeast and algae based foods instead?
2 Likes
Give this stuff to a professional chef and theyâll find a way to make it palatable. If itâs too lean, cook it like Bison. If itâs unnaturally lean, cook it like a portabello mushroom.
Although I wonder why they donât just genetically tweak mushrooms to taste more like steak.
Doesnât matter to me, long as it still tastes like dead flesh.
1 Like
Meat is Murder.
Tasty, tasty, murder.
3 Likes
Bollocks. Murder is by definition illegal, this is just tasty tasty killing.
2 Likes
Probably a good reason the actually âMeatâ growing is not shown. At 360Gâs a pop, Bransonâs Virgin airlines will be first too serve this up.
$350 000 and it doesnât even come with cheese?
1 Like
In that respect itâs no different from the meat being grown in labs and eaten 15 years ago. (Tissue Culture and Art Project, etc.) Itâs still using the fetal bovine serum, which is a large part of why itâs so expensive. The breakthroughs here seem to involve things like giving the meat texture, and some advances towards growing fat tissue (i.e. nothing that really makes this any closer to a practical process, really). There are a number of people who have been working on coming up with alternative growth mediums that would be cheaper and/or vegetarian for decades now, but itâs not happening (yet). Given the sort of price point they need to hit to make it feasible for food, it may never happen.
Well in Thory its vegan as no animals were harmed or killed to make it, they will sell it at Mcdon alds and BK soon as a vegan alternative the lack of fat tho means it will be quite dry⌠maybe add some soy oil to it or something
No! Ogg say MEDIUM! This ruined now!
1 Like
Because theyâre not delicious, delicious meat.
1 Like
No animals were harmed? Donât you see the genetic supremacist humans ruthlessly exploiting the DNA of hapless cows? Think of the introns!
Creepy, schmeepy. My only concerns are 1) does it taste good/have good mouthfeel and like meat and 2) is it affordable? Oh, and I guess 3) is it reasonably healthy, at least compared to meat itself?
Get âyesesâ for all three and I donât care if itâs vat-grown meat or 3D printed or mostly vegetable matter with some meat flavoring, and Iâll happily switch to it.
So far, only meat has managed that feat though, but I wait with anticipation for some breakthrough or another.
What did they expect if it was not dead? This is like the fleshlight of food.
Well, we need those breakthoughs 8 times as effective as before to have growth, so exploring the fractal surface of the n-imal surely comes after snout-to-tail (&¬Porcine) âwatchedâ cuisine.
So in addition to chewy profitsome awesomeness, one expects:
Foodie animal backstory from Square (FFXI.)
Will be ready to carve off your monitor, grill and consume the moment 100% of your Larkbook friends covet it.
DNA from WD~50 (or vice versa.)
Vascular & connective tissue controls if you go must back to the restaurant kitchen? (See, there we have an objectionable happy engineer pic, because er, that wonât yiff.)
Gluten sausage would eat it.
Okay for Diwali somehow!
Appeal to emotion, your argument is invalid. Apart from the bit about it being tasty. Thatâs valid.
1 Like
'Cause it tastes funny?
1 Like
