It doesn't really need to be as good as a steak. If you can get it good enough to be used as an ingredient, like as ground beef, for stewing, or steak tips, then that's a huge part of all beef production.

Of course, a lot of those kinds of beef happen because they're already not good enough for steak, but it's something.

If they can fine-tune the ratio and distribution of fat/muscle it could very well be the most delicious meat ever eaten, but that's a big If that will take years (probably decades) of research.

However I can absolutely see it becoming cheaper with a couple years of streamlining the process.