I know this is just some anti-science nonsense, but the term “cultivated meat” sounds to me like factory farming. Nobody minds the science when it makes giant-breasted chickens and perfectly marbled cattle that grow larger and faster than what should be naturally possible. What’s the difference between cultivated meat in a petri dish or cultivated meat on an animal skeleton. Is it the pain that gives it flavor?
I think the main difference is that it’s incredibly expensive to get a cultivated meat facility going at any kind of meaningful scale. It takes a long time to grow the first batch, but then you basically just need to keep it “alive” in huge vats where it can propagate, under very precise and specific conditions. But it’s much much more expensive than maintaining a herd of live animals, at least to start.
If they get the all the ratios right, I doubt there’d be much of a difference in taste. But you’re right that opposition is mostly from meat lobbyists and anti-science bullshit.
I know this is just some anti-science nonsense, but the term “cultivated meat” sounds to me like factory farming. Nobody minds the science when it makes giant-breasted chickens and perfectly marbled cattle that grow larger and faster than what should be naturally possible. What’s the difference between cultivated meat in a petri dish or cultivated meat on an animal skeleton. Is it the pain that gives it flavor?
I think the main difference is that it’s incredibly expensive to get a cultivated meat facility going at any kind of meaningful scale. It takes a long time to grow the first batch, but then you basically just need to keep it “alive” in huge vats where it can propagate, under very precise and specific conditions. But it’s much much more expensive than maintaining a herd of live animals, at least to start.
If they get the all the ratios right, I doubt there’d be much of a difference in taste. But you’re right that opposition is mostly from meat lobbyists and anti-science bullshit.