Australian lab-grown meat cultured from quail cells hits the market in Singapore

We eat beef, chicken, pork, and lamb, because they taste good, and are cheap to make because we can domesticate the animals.

What if exotic meats taste better, but we can't eat them because the animals are endangered, or dangerous, or undomesticable. Maybe lion, rhino, elephant, koala, meats etc taste really good. Growing these meats in the lab eliminates* these ethical problems.

Or what if they taste good, but they are too tough? Again, cultured meat process can interleave layers of fats to break up the muscle. Another win.

Just look at the nuance between the difference in taste between lamb and beef. There's so much difference, and I see so much potential here to explore different flavors.

* or maybe just exacerbates poaching, if it's cheaper to poach than grown in lab :/

The people who buy the highly priced stuff did so because it's rare in the real world, this is what gave it luxury and signal.

Factory made slop is the opposite of luxurious rarity, no matter how high you put the price.

  A parfait made from Japanese quail cells has become the first Australian lab-grown meat to hit the world market. 

  Singapore's food regulator approved Vow's quail foie gras for sale in March, making it only the second cell-cultured meat product to become available in the island city-state.

What is the point of creating meat if it's to make something totally different? Do it with vegetables then (although yes, nutritionally it could be interesting). I want to eat meat without the ethical issues associated with it.