Lab-Grown Meat Is In Your Future, and It May Be Healthier Than the Real Stuff (smh.com.au) 274
An anonymous reader shares an article on The Sydney Morning Herald:Scientists and businesses working full steam to produce lab-created meat claim it will be healthier than conventional meat and more environmentally friendly. But how much can they improve on old-school pork or beef? In August 2013, a team of Dutch scientists showed off their lab-grown burger (cost: $435,000) and even provided a taste test. Two months ago, the American company Memphis Meats fried the first-ever lab meatball (cost: $23,700 per pound). Those who have tasted these items say they barely differ from the real deal. The Dutch and the Americans claim that within a few years lab-produced meats will start appearing in supermarkets and restaurants. And these are not the only teams working on cultured meat (as they prefer to call it). Another company, Modern Meadow, promises that lab-grown "steak chips" -- something between a potato chip and beef jerky -- will hit the stores in the near future, too.
And better for the enviroment (Score:5, Interesting)
Re:And better for the enviroment (Score:5, Informative)
Right now, my wife and I are both not complete vegetarians but very rarely eat any form of meat. This is for...financial reasons.
Really? With a membership to a warehouse store like Sam's Club, I am currently getting 90/10 ground beef for under $3 per pound (80/20 is even cheaper) and can get frozen chicken breasts for around $2 per pound. At the local grocery store we can get fresh chicken breasts for a little over $2 per pound. Me and my wife go through a bag of chicken every 2 weeks and a 5 pound case of ground beef in 3-4 weeks. Unless you live in a place where meat is very scarce, you only eat filet or ribeye every night, or insist on grass fed free range low stress hand massaged beef the financial impact of meat vs no meat is very minimal.
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Like anything else, you want to stay away from the overhyped nonsense. Since vegetarianism is a current fad, I would expect it to be unnecessarily expensive when compared to sensible omnivorism. Things like Kale aren't cheap. The produce sections of places like Whole Foods can drain your whole wallet.
Even if you are eating the low stress free range stuff, it's still likely cheaper than many of the other things that a prissy vegan would end up needing to buy.
A "plant based diet" is far more bothersome than t
Re: And better for the enviroment (Score:4, Interesting)
Vegetarianism a current fad?
I'm not sure how to reconcile your claim with it being the dominant diet in the Indian subcontinent for millennia....
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Wow ... any link for that?
India is the second largest populated place of the world if you think about "nation" (Aka USA, China, India, Indonesia)
Tropical countries never had any "starvation" you are mixing that up with Africa.
Hint: basic food gets ripe every day, there are no seasons, you harvest every day what you want. There is no "planting season" ... waiting to ripe (oops disaster everything is gone) or now we have winter and all we could not harvest, or lost or could not prepare to last for the winter
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Perhaps you should once visit a country like India, Vietnam or Thailand
No one is starving there.
LOL
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Huh? Kale not cheap? My apologies. I didn't get the memo. I'll stop looking at the prices in my supermarket and stop buying kale for my bacon salads immediately! Am I still allowed to use green leaf lettuce or is that "too expensive" now too? What about spinach? Am I only allowed to consume iceberg lettuce now? Must I stop putting eggs and cheese in with my bacon salad? If I eat salads and veggie burgers, am I no longer allowed to put bacon in them? What about bacon ranch dressing? Do I need to s
Re:And better for the enviroment (Score:5, Funny)
I eat lots of meat to help end the legume holocaust.
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I would point out from an evolutionary perspective being domesticated by humans even if these means being killed for consumption is a massive and I mean massive win. There is no more successful strategy in existence. If humans where to stop eating animals then billions of animals and hundreds of breads would disappear forever.
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Even if you are eating the low stress free range stuff, it's still likely cheaper than many of the other things that a prissy vegan would end up needing to buy.
Why don't you just come out right and say that you hate vegetarianism for some unknown reason? It's pretty clear that you're not willing to give vegetarians a fair cop even tho it has nothing to do with your life. Vegetarians have been around for all of recorded civilization. It's far from a fad. In those times not everyone had access to kale. Not everyone needs or even wants to shop whole foods. Yes, you have those people who think that they need to follow the same diet as Rich Roll if they're going to be a vegan but those people are morons unless they're really living the lifestyle of an ultra endurance athlete.
I have no beef with people who want to be vegetarians or vegans. I will, however, fight for my right to live as I see fit.
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the financial impact of meat vs no meat is very minimal.
In gods own land, perhaps.
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Re:And better for the enviroment (Score:5, Informative)
Unless you live in a place where meat is very scarce, you only eat filet or ribeye every night, or insist on grass fed free range low stress hand massaged beef the financial impact of meat vs no meat is very minimal.
I'm not a vegetarian, but I'm not sure you're familiar with what it takes to live on an extremely low budget. If you're looking for cheap protein sources, the amount of protein per dollar you get with dried beans or lentils is generally anywhere from 50% more to double the amount of protein per dollar you'd get from the cheapest chicken. For other meats, that disparity is generally quite a bit more.
And of course that's only protein. If you take into account calories per dollar, meat is incredibly expensive compared to legumes, not to mention bulk grains, flour, etc.
There's a very good reason the poor in the past generally lived on bread and other starches (often supplemented with legumes for protein) as their staples for calories -- they're incredibly cheap... much cheaper even that the cheapest factory farm meat you can buy in the U.S. today.
And if you're at all concerned about source of meat, welfare, sustainability, quality, etc., then the premium for "better" meat goes WAY up compared to the added cost for "better" legumes/grains.
(If you want to start a response by noting the high cost of vegetables, note that you should be eating vegetables for a balanced diet regardless of whether you're eating meat or not. The replacement for meat in a diet is other protein, not more vegetables. And vegetable protein sources are simply a LOT cheaper than animal protein sources overall.)
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Unless you live in a place where meat is very scarce, you only eat filet or ribeye every night, or insist on grass fed free range low stress hand massaged beef the financial impact of meat vs no meat is very minimal.
I'm not a vegetarian, but I'm not sure you're familiar with what it takes to live on an extremely low budget. If you're looking for cheap protein sources, the amount of protein per dollar you get with dried beans or lentils is generally anywhere from 50% more to double the amount of protein per dollar you'd get from the cheapest chicken. For other meats, that disparity is generally quite a bit more.
And of course that's only protein. If you take into account calories per dollar, meat is incredibly expensive compared to legumes, not to mention bulk grains, flour, etc.
There's a very good reason the poor in the past generally lived on bread and other starches (often supplemented with legumes for protein) as their staples for calories -- they're incredibly cheap... much cheaper even that the cheapest factory farm meat you can buy in the U.S. today.
And if you're at all concerned about source of meat, welfare, sustainability, quality, etc., then the premium for "better" meat goes WAY up compared to the added cost for "better" legumes/grains.
(If you want to start a response by noting the high cost of vegetables, note that you should be eating vegetables for a balanced diet regardless of whether you're eating meat or not. The replacement for meat in a diet is other protein, not more vegetables. And vegetable protein sources are simply a LOT cheaper than animal protein sources overall.)
Actually, I've argued on previous threads that it is extremely easy to eat a balanced meal that includes meat very cheaply at $2 per person ($1 packages of frozen vegetables, $1 bone-in chicken breast each-granted, prices have gone up so it now might be $2 per chicken). And in fact I do know about living on a low budget. Several years ago me and my wife (and a 60lb dog) were living on my $12.80 an hour wage plus a few hours a week minimum wage working in an after school program for her after her former em
Every night (Score:2)
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Why are you only looking at the short-term and completely ignoring the long term benefits???
i.e. Someone eating fast-food crap, daily, is only compounding their health problems down the road.
Investing into your health, is exactly that, an investment into yourself.
--
Pay-to-Win (P2), noun, (video) games where any multiplayer non-cosmetic content is available for purchase using Real-Life currency. Examples include Hearthstone, Clash of Clans, Dungeon Keeper, Maple Story , World of Tanks, Warframe, anything dev
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Why are you only looking at the short-term and completely ignoring the long term benefits???
i.e. Someone eating fast-food crap, daily, is only compounding their health problems down the road.
Investing into your health, is exactly that, an investment into yourself.
Frozen vegetables: $1 a pack. Meat: anywhere from $2-3 a pound. $5 gets you more calories than you need for a day. How is that not healthy?
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God forbid a human do something bothersome to help end the legume holocaust
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A) Chicken quarters include bone.
B) Cheap meat often has added water, and the food tech industry has some very inventive ways of keeping the water in them.
C) Comparing fresh vs frozen ignores cost of logistics -- frozen food is cheaper because of its longer shelf-life and durability in transport, as well as the "no rush" element of delivery. There are plenty of frozen vegetables available.
I am not a vegetarian (I buy whole chickens and am learning to get more and more out of the carcase, with the aim of
Re:And better for the enviroment (Score:5, Interesting)
I'm not a vegetarian, and I don't necessarily have any ethical qualms with killing and eating animals, but if I could eat meat without killing an animal most of the time and save energy in the process, I'm good with that.
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I'm with you here, I'd rather not have feedlots; those places are disgusting. My guess is that they will first need to make the meat, then make it taste as good as it is now.
By the way, your sig is out of date.
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I'm not a vegetarian, and I don't necessarily have any ethical qualms with killing and eating animals, but if I could eat meat without killing an animal most of the time and save energy in the process, I'm good with that.
+1
I actually find it very satisfying (perhaps in some primitive part of my brain) to eat meat that I killed myself, so I obviously don't have any ethical issues. But if cultured meat is as good as the natural stuff and has a smaller environmental footprint, I'm all for it. I may still raise a pig or a chicken for myself, and I'll still hunt, but such self-provided meat is a miniscule portion of the meat I eat, and I'd consider it great to replace the rest with something that doesn't require huge factory f
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As a Muslim, I would prefer at least once a year to have an opportunity to slaughter a cow or an oven myself and cook it.
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to slaughter a cow or an oven
I'm not completely sure about muslim cuisine, but I'm pretty sure ovens don't need slaughtering.
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Beef should be cooked until the center is at the body temperature of cattle and the surface seared. Obviously not ground beef, steak and roasts.
Not quite taking a bite out of one, but close enough for me.
Re:And better for the enviroment (Score:5, Insightful)
You're comparing to a nonexistent zero base state. 99% of animals left alone by humans die a painful, tortuous death - usually in the jaws of a predator. I've seen them swallowed alive and struggling inside the belly of a predator, cut in half, skinned alive [photo.net], limbs gnawed off while still alive, attempting to flee with entrails hanging out, all without any human nearby. It is extraordinarily rare for a wild animal to die of old age. The methods humans have developed to slaughter livestock do not purport to be peaceful or painless, they just needed to be less painful than the death most wild animals would experience naturally to justify the killing as an improvement (from the animal's perspective) from a wild death.
I've killed (and continue to kill) my share of animals for meat. It is not the cold, emotionless process we've developed in slaughterhouses hidden from view of the supermarket shelves. You become intimately aware that this is a living thing struggling to survive, and you're ending its life so you can eat. You gain a tremendous respect for the creature that gave its life to become your dinner, and are less likely to do things like dump a half-eaten burger into the trash.
That's the question I raise to people (non-vegetarians) I meet who are offended that I "enjoy killing wild animals" for meat (fishing). The animals I catch spend their entire lives free in the sea to do as they wish, except for the last 5 minutes before I kill them and make a best effort to eat as much of the meat as I can. The animals they eat spend their entire lives penned up in captivity, basically as part of a meat assembly line, until they're slaughtered, and they probably throw away unused meat simply because it's inconvenient or doesn't taste good anymore. Yet somehow in their minds, I am the bad guy because I make the animal suffer more?
,br> If "cultivated meat" becomes affordable, I will probably eat it most of the time for convenience and to decrease my environmental impact. But I will still catch the occasional fish and eat it myself, to remind myself what the natural ecosystem is and to respect it, and not live completely isolated from it within the artificial biosphere that modern humans have created.
Re:And better for the enviroment (Score:4, Interesting)
From TFA
Who to believe? An AC on Slashdot or a proper scientific study?
Re:And better for the enviroment (Score:4, Informative)
While I agree with your basic point keep in mind it's more like:
a [untitled, unreferenced] 2011 study [probably funded by the industry] calculated [based on a bunch of wildly optimistic, untestable assumptions made in almost total ignorance and inexperience] that growing meat in labs would cut down on the land required to produce steaks, sausages and bacon by 99 per cent and reduce the associated need for water by 90 per cent. What's more, it found that a pound of lab-created meat would produce much less polluting greenhouse-gas emissions than is produced by cows and pigs, even poultry.
A more recent article 2014
http://modernfarmer.com/2014/0... [modernfarmer.com]
"One tissue-engineering researcher I spoke with scoffed at claims that cell culture techniques could deliver an edible hamburger for a reasonable cost, with a lower environmental footprint, than a cow.
âoeIf you ask anyone who has actually worked in a lab,â he says, âoewho has seen how cells are grown in a lab and how artificial tissue is made, the amount of energy and resources that go into it â" theyâ(TM)ll tell you, itâ(TM)s never going to happen.â
Post, the scientist whose cultured cells went into the celebrity burger, disagreed, but he acknowledged that there are still unanswered questions about the production process. The largest one is this: What will we feed animal tissue cells, cultured in a lab? ...
Of the researchers I spoke with, Post was the most optimistic, and even he admitted that it hasnâ(TM)t been done yet, and that âoewe canâ(TM)t be 100 percent sure that cells, in culture, can be more efficient than a cow. That is something that needs to be proven.â
For now, Post and others in the industry feed their burgers fetal bovine serum, which currently is produced from blood collected in slaughterhouses and processed in a lab. Footprint analysis hasnâ(TM)t been done on that method, but even the scientists involved say they donâ(TM)t think the numbers would look good â" and itâ(TM)s not a sustainable, animal-free solution in the long run."
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There is no way that producing meat via laboratories is going to be better for the environment then letting cows or goats munch away in a pasture somewhere
That's not so clear cut. A cow is a phenomenally inefficient machine for producing meat. It spends a huge amount of energy on growing bits that humans don't eat and on all of the support infrastructure and takes a long time to grow to a size where it's worth eating. It's pretty likely that you could grow a steak in a machine designed to grow steaks a lot more efficiently than using a cow.
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Have you ever actually seen cows in your life?
Goats aren't even any part of the whole "feedlot system". Cows on the other hand are perfectly content to graze on what just grows out of the ground by itself. That's kind of their natural condition. That's how beef became prominent to begin with.
Even "feedlot cattle" are only finished on a feedlot.
They can also eat the stalks and cobs an any other part of plants that are entirely inedible to humans. They can eat what would otherwise be wasted by humans.
They rea
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Goat is delicious. Like the best lamb you've ever had.
Get a young one. Just like lamb, the full grown ones are a little gamy.
But they aren't finished in feed lots, unlike beef, they don't benefit from packing on extra weight just prior to slaughter. Fuck 'grass fed' beef, give me prime.
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Not to mention that goats will bare all the leaves they can reach from the trees.
Goats can be simulated very effectively in a computer too. [goat-simulator.com]
No GMO but FrankenBeef OK? (Score:4, Interesting)
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Going by actual track record of western companies versus their governments? Yes.
Just having the oversight organs as a part of a government alone means they have a capital of enforcement of trust, and breach of said trust.
Even if the argument is "having a variant of a Food and Drug Administration makes places lazy" is basically saying "if nobody is looking, things would be fucking bleak".
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This tube of slime is a substance almost exactly unlike meat...
How do they label the soy based slime today?
Taste is subjetive. (Score:5, Funny)
Pretty sure in the future we will probably be eating each other. Human will be the cheapest & readiest available meat to be found.
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Easy to catch, but way too fatty.
What is it made from? (Score:3)
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Those raw materials don't have to be meat. They can just as easily be vegetable matter, and you can grow plants with air, water, and sunlight.
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On the one hand I see the world, 99+% soil based ag.
On the other hand I see a marketing web site.
Yes, I'm sure.
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How do you think current herbivores and vegans live and grow? There are a bajillion ways to get proteins and amino acids without grinding up existing meat.
The meat they're producing in the lab arn't just hot dogs ground up from animal leftovers. They are pieces of actual living tissue that is grown in chemical baths full of the exact nutrients needed for the tissue to grow.
Personally, I was hoping that they'd call it something more satisfyingly distopian, like "veat" (short for vat-meat). Cultured meat is t
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How do you think current herbivores and vegans live and grow? There are a bajillion ways to get proteins and amino acids without grinding up existing meat.
I said 'boilogical input', I did not say 'meat'. All of those bajillion ways have some form of biological feed input. Be it plants, or plankton or whatever. So, you did not help answer the question. You need to get the nutrients from somewhere.
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Most of the processes suggested require their own land use input at some point, unless it is a sea based input, even if we are just talking about the basic nutrient feed. Unless you farm the sea for the feed, I don't see getting a 99% reduction in land use.
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You could actually get a huge amount of fish from inland waterways here in the USA. A number of river systems are in danger of, or have been overrun by an invasive species of carp from Asia. Catching them isn't a challenge, finding a use for them has been the hangup.
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A protein that promotes tissue growth? Like Growth Hormone? In the 'meat'. Nice.
Plus market forces.
What can go wrong?
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The seems like it would be ripe to develop prion diseases.
How so? If infected with any disease (virus, bacterium, prion or other), the batch would be tainted, but it would be relatively quick to identify and you could revert to an untainted batch to restart the culture.
If it tastes the same (Score:5, Funny)
If it tastes the same, I'd probably eat it.
But at $435,000 per burger, I might have to go for the combo-meal deal.
Finally! We have the answer (Score:2)
I have been wondering why in the future everything tastes like chicken. This explains it perfectly.
That's Where the Margin Is (Score:3)
Would you like to add fries and a soda to that for only $0.49 more?
No way; everyone knows that's where they rip you off and make most of their profit!
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Cows still beat beans. Soy products only compete with dairy products because they're fortified. You're basically sneaking a pill into the food as if you were trying to dose a pet.
If I were not lactose intolerant, I would not bother with soy milk.
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Cost is more than just something to jest at. At our local super market a container of tofu is $3 and only provides 36 grams of protein. I believe its 12g per serving and contains 3 servings. (Pork right now is $3 per pound and provides much more total grams of protein - while surely being less healthy.) I would love to consume more protein from such a source but today, for value added soy, it isn't cost effective. Also consider a half gallon of soy milk, also at $3. Perhaps, if the US food bill (going away) brought milk to the costs the ag lobby was threatening it would rise to, soy milk would be cost competitive to milk but today it is not. Maybe the same could be said for synthetic meat on an open market, but today similar products are not cost effective.
Too much soy wrecks havoc with male hormones.
Science sometimes can solve problems. (Score:2)
It would make sense that manufactured meat could be healthier and tastier than meat slaughtered from animals.
Quality meat comes from animals which are Happy and Healthy (Who should only have one bad day in their life) (Less toxins from stress), and live a rather passive life without much exercise (more tender meat). This is hard combination to perform. Lab Grown meat can be grown without stressing an animal and exercising it. creating a good quality meat without the bad stuff.
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"meat hammer" for tenderizing poor quality meat.
Marinades do little, that add flavor though.
Smoking and slow cooking tenderizes the meat too.
However cuts such as the Tenderloin are tender because that muscle doesn't get worked much.
Also fish have tender meat because they don't battle with gravity like terrestrial animals do.
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Tenderloin is tender but relatively bland.
To find a cut with lots of flavor, you need one that worked, then cook it low and slow.
But even domestic animals have muscles that work, and lots of game animals have backstraps, same as cattle. The truth is more complicated.
The tenderloin is the muscle cows use to support themselves when standing upright on hind legs. Long pork tenderloin would not be so tender.
Stop with the lab grown meat already. (Score:2)
Meat flavor is about the fat. Go make a burger witb steak tartar if you don't believe me. Cook it without oil in a teflon pan, and no mayo or cheese.
This "perfect burger" is completely gross.
I even had a perfect, fatless, medium rare filet mignon from a snooty but clueless restaurant, no bacon wrap, no blue cheese crumbles, no cream sauce.
Completely gross.
These lab guys even said they had to add fat to the lab grown meat the first time this came up last year.
Lose the meat and come up with some other much
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Your perfect meat seems to basically be deep fried fat, with extra layers of fat, fat bits on top and all drenched in fat.
Let's just say that tastes differ.
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Vitamins cannot be digested without fat. Also, fats themselves are necessary for biological function.
Your attempt to frame this as a "matter of taste" won't distract from the fact that attempts to "engineer" food usually run into the problems of human hubris and our incomplete knowledge.
This is also by no means the war of extremes you're trying to paint it as.
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Vitamins cannot be digested without fat. /. ... I'm embarrassed that I have to write it again: "This is the stupids thing I ever have heard".
I write this about once a year on
First of all: vitamins are not digested. They are just there and the body just takes them.
Secondly: vitamins come in two big groups. Dissolvable in fat (e.g. in milk) and dissolvable in water, e.g. Vitamine C.
Adding fat to a meal to make vitamins dissolvable in fat makes no sense. If they are there then they are already dissolved in f
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Basically _all_ beef is grass and range fed.
The good stuff spends about it's last 6 weeks in 'cattle heaven'; known as the 'feed lot' to some. Even there, they continue to eat hay, as they would die without roughage.
Much 'grass fed' broke a leg and didn't live to see the feed lot. Got hauled to slaughter on a forklift.
Continue to eat the bug eater beef. Leaves more prime for the rest of us.
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That completely "gross" is a matter of taste, isn't it?
I for my part prefer meat without fat. It is ok to have it on while it is in the pan or on the grill. But I cut it away when eating. And regarding rip eyes or other heavy fat meat, I only can eat it if the fat melted away and is not on my plate.
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The fat that melted away is still largely there, it's why those cuts taste so amazing. All that fat breaks down and basically bastes the meat from the inside out. If you cook your steak to the consistency of shoe leather then you've probably gotten rid of most of the fat but also ruined a perfectly delicious steak. It's the marbling in a cut of meat that is important and desirable, the big lumps are just waste and you lose little to nothing by trimming them off.
Maybe in YOUR future... (Score:2)
But sure as hell not in mine.
Healthier for the livestock (Score:2)
Actually healthier or too clean? (Score:3, Interesting)
Will it really be healthier? or will it's lab grown nature actually be terrible for us in the long run, I'm thinking along the lines of the bacterial diversification we are finding we need in our gut to be truly healthy, or the way we're finding growing up in overly clean environments compromises our immune systems.
I think growing meat is a great step forward, but I'm not free of concern.
Pseudo-meat? (Score:4)
No thanks. I'll stick with the real thing. I'm not eating anything that was born in a petri dish. How many times have we heard over the years that this or that man made thing (ex. margarine) is supposed to be better for you only to find out the opposite? Yeah....gimme a grass fed steak any day.
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Post your source for breast milk butter.
I know a Vegan that hasn't had butter in a long time. She misses it.
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Cultured meat (Score:2)
Perhaps we should stop calling it "lab-grown" meat (or even worse, "in vitro" meat). Perhaps "cultured" meat might be a better term.
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Re:Cultured meat (Score:4, Funny)
Meat is from cows (Score:2, Funny)
Moo, moo. Cows.
It's not the meat, it's what the meat eats (Score:2)
Not necessarily good for the planet, though (Score:4, Interesting)
Numbers of real world tests have shown the need for real world herbivores to inhabit valleys to keep the vegetation growing properly on the land. Introducing herds of sheep roaming a rather vegetation depleted land resulted in dramatic vegetation growth.
Of course, when you fence off, kill off and replace herbivores with chemical agents for plant growth, fungicides, herbicides, etc, then you don't need the herbivores.
Life is increasingly becoming 'artificial.'
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Then we got upset that wild herbivores were eating all the crops we had put so much effort into cultivating. So we fenced them out. But they kept breaking in so we hunted them down and ate them.
Then we noticed it was getting harder to catch wild herbivores to eat, so we began domesticating those as well.
Wild predators were having trouble finding enough to eat (because we'd eat
Be happy to try it -- in 10 to 20 years. (Score:2)
Tastes like... (Score:3)
immune system (Score:2)
... but i don't *want* germ-free food. i want food for myself and my children that encourages our immune systems to fight and become stronger, so that we become HEALTHIER. vat-grown food will have no such challenges for our immune system, thus actually make us WEAKER.
this is fast getting to the point where the clear disadvantages - the FAILURE - of the three laws of robotics - is actually rolling out in real-life. it took several decades for asimov to explore the three laws fully to the point where he fe
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vat-grown food will have no such challenges for our immune system, thus actually make us WEAKER.
Go back to school.
Meat from a freshly slaughtered animal has no germs. Unless they are ill, which is often easy to spot. Animals have an immune system, too.
Germs basically only live in the guts.
Don't get your robot talk :D
Well, we know the next step.. (Score:2)
At least, good old Sir Arthur thought he knew the next step, as related in his history "The food of the Gods" :-)
Meat Balls? (Score:2)
If a meat ball is what I think it is, the majourity of the taste comes from spices.
I ate a burger last night in a restaurant that has a burger day once a week. I usually don't eat burgers, did not eat one since 20 years, and that one ruined my interest for the next 20 years (the meat actually was ok, but the way of how sweet it was spiced was hard to get down into my stomach). How can it be that people think some "sweet" ketchup or a super thin "artificial cheese" on top of it makes meat tasty?
Meat that is
Creepy (Score:2)
I understand logically how the thought of killing another living thing and eating it can be stomach turning. I am surprised at my own reaction--that eating artificially-grown flesh is creepy to me. OTOH, using real meat to make busts [gizmodo.com] does creep me out whereas I would have no problem with artificial meat sculptures.
I like animals, I like meat. This will be huge! (Score:2)
Feed Lots (Score:2)
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Really? We use the hooves of a cow?
Oh wait, hot dogs. My bad. You're right.
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This is only a surprise to people that have given up on self-reliance and no longer cook for themselves.
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Do you think you would like duck meat if it wasn't cooked under a layer of fat, slowly rendering during the cooking process?
I've never even considered removing the skin from duck prior to cooking.
Now I want Thai crispy duck.
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I'm surprised they don't just play the cancer card at that point. Your vegans must have a poor understanding of Darwinism.
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I like this idea for creating ground or processed meat products: hamburgers, brats, chicken strips, chicken nuggets, bacon, jerkey. I don't think we will get to a point where you are lab-growing a pork chop, a steak, or an entire turkey leg.
I think you're getting at a major point I think about: texture. Meat gets its texture from exercise and marbled fat. Meat cells passively grown in a vat will lack definition. Think "pink slime" or meat that's been in the food processor for too long. Probably would make an excellent Swedish meatball, okay burger or sausage, but horrendous steak. I love the flavor of beef liver, but hate the texture due to lack of long muscle fibers.
Would these products be kosher? vegan? Is it still an animal product if it doesn't come from an animal?
In-vitro meat is manufactured by placing existing meat cells in a bath of nut
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What you want is a wet aged steak...yuck, no accounting for taste.
Just buy beef in a sealed slaughterhouse pack and forget it at the back of the meat drawer for a couple of weeks. Assuming your meat drawer maintains sub zero C, but above freezing point of meat.
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Would these products be kosher?
Kosher is more a question of cooking as in mixing milk with meat etc.
However regarding the "bleeding out" some die hard fundamentals might subject as the meat is not from a bleed to death animal. (The background however is simple: in hot climates you don't want meat lying around to long that is full with coagulating blood. This actually a scientific issue and not religion.)
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'Organic grass fed beef' is crap. Often downer cattle that had to be slaughtered early. Didn't live to see the feed lot.
What you want is 'USDA Prime'.