Future Steak?

The shoppers of the world don’t know it yet, and farmers are only just beginning to worry about it, but supermarket meat aisles are probably on the cusp of change. Another range of products will soon appear alongside the traditional steaks and lamb chops. They’ll be identical to what we know as meat, but with a major difference: they will have been made in an industrial-scale laboratory…

…A growing group of food scientists and food companies believes we are about to enter an era when no animal needs to be killed and no land grazed to create meat. The economics are getting better and better. It’s good news for lab meat pioneers, vegetarians and animal ethicists. For the Australian and New Zealand meat industries, its effect may depend on how they react.

America’s largest meat company, Tyson Foods, gave the economics of lab meat a vote of confidence in January 2018 when it bought into lab meat startup Memphis Meats. It joined global food production giant Cargill, a company with annual revenue of more than US$100 billion a year.

With these two industry giants now backing the lab meat push, development is likely to ramp up and costs are expected to come down. Lab meat could be on the menu even earlier than forecast. Most estimates now see it coming to market within 10 years.

When it arrives, lab meat will take its place alongside increasingly sophisticated plant-based “meat” products from companies such as Beyond Meat and the Bill Gates-backed Impossible Foods.

These last two are already widely available and easy to prepare into a delicious snack or main course. Sufficient fat and protein guarantee mouth feel, flavor and texture. So – for the time being – the vegan alternatives to traditional slaughterhouses is ahead. I buy and consume them on a weekly basis. Still…looking forward to see what the labgrown animal product will have to offer.

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