Synthetic meat

[Thumpalumpacus]

The fact is that a steak is muscle tissue. Muscle tissue that has never exerted energy will feel different to the mouth, I'd imagine. The fact that there's probably not going to be any variation in texture or grain or flavoring, which is what you have in naturally-grown meat, is going to make eating artificially-grown meat a different experience altogether.

So 80% might like the idea of eating it, but whether it would deliver the steak-eating experience, I'm highly doubtful.

Actually, you are going to have variation in all of those things and experiments have been conducted and the muscle tissue reacts to stimulants exactly like that taken form live animals. Excuse my poor phrasing, but I think you get the gist.

The fact of the matter is, I repeat, this form of vitro meat would/will be identical to "natural" meat, except for the fact that you can actually manipulate it to be even better, by adding certain kinds of beneficial fats to it, for example.

The proof of the pudding is in the eating. I've read enough claims about artificial this or that being as good as, better than, or identical to the natural inspiration that I'm comfortable with my skepticism.

For the record, I didn't have a problem reading Rhythm's post about the problems facing ranchers. Found it a little odd, because the longhorn ranches here all have between twenty and a hundred head, tops, a scale which would seem to be even more fraught with risk. Maybe they raise 'em for the boutique markets or simply as a hobby?