No offense, but you sound like someone complaining about e-books not smelling like real paper.

Fats, amino acids, natural flavors, curing — those are the next steps. This is a first step.

Good for all of us. It'll drive down the cost of meat and eliminate the need to dedicate tons of resources to raising livestock (if you read the article, it claims half of all land mass is dedicated to livestock and their food. it also claims that 1/3rd of our fresh water goes to that as well). If you don't see this as a win for everyone, you aren't thinking hard enough.

Antibiotics (and the antibiotic resistant bacteria we now enjoy because of the ocean of antibiotics used in meat farming), hormones, environmental destruction on a scale only matched by the fossil fuels industry, and increased risk of a number of cancers and other age-related diseases.

The vast majority of meat consumed is not "good meat", by your definition, and never will be. Consumption of good meat by all the meat eaters of the world is not ecologically or economically feasible. It is irresponsible to pretend that it is.

It's worth discussing what makes "good meat" good, but it's not useful to imagine a world where several billion people can eat organic grass-fed beef every day, because that way lies destruction for all of us.