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Could it ever actually be competitive? Meat isn’t just the cell structure of a protein. It’s the connective tissues and fats and other parts. It’s also the land and the feed and so much more. And the cut matters. How was the muscle used to create flavor and texture?

A brisket is a lot different than a ribeye.

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In theory, lab meat could have textures and tastes that are hard to cultivate with traditonal methods that consumers might want. Also it could have environment and health benefits that people find desirable. I saw a review of lab-grown salmon that was very positive. The question is if it will get to a price people are willing to pay and that is more questionable.

Was it https://arstechnica.com/culture/2023/08/i-try-synthetic-salm... ?

Meat substitutes aren't steaks, they're burgers. All that subtlety kinda disappears when you grind it up. In point of fact an Impossible Burger is rather closer to a fast food burger than a brisket is to a ribeye already.

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