It'd be cool if we can grow steak in future, but I think it'd be very hard to replicate an actual cow without adding toxins, and I worry that they'll make some ridiculous low-fat or low-cholesterol version based on nutritional "science".
When Michelangelo painted the Sistine Chapel, it took him forever to paint a small surface. Any old housepainter could have been more efficient.
The point is that grass is inedible and grows all over the place, and cows turn this abundant and useless resource into wonderful steaks.
You'll note that beef is by far the worst.
Here's one that better describes the components of that CO2 footprint (whether it's methane production, or transport overhead, etc.): https://ourworldindata.org/food-choice-vs-eating-local
Michelangelo did a less efficient job painting the Sistine Chapel per square meter than a housepainter would have.