▲ 140 ▼ Alabama follows DeSantis' lead in banning lab-grown meat (www.cbsnews.com) submitted 2 years ago by Wilshire@lemmy.world to c/news@lemmy.world 17 comments fedilink hide all child comments
[–] SpaceNoodle@lemmy.world 4 points 2 years ago* (2 children) I doubt it'll ever taste as good as the real thing, but I can certainly see it eventually being cheaper if we ever cut out the massive subsidies. permalink fedilink source parent hideshow 4 child comments replies: [–] catloaf@lemm.ee 22 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] SpaceNoodle@lemmy.world 10 points 2 years ago (1 child) There are also many more types of meat than beef. permalink fedilink source parent hideshow 2 child comments replies: [–] catloaf@lemm.ee 7 points 2 years ago And they are analogous such as with whole chicken breast in chicken parmigiana and shredded chicken in chicken salad. Beef was just a concrete example. permalink fedilink source parent [–] importedreality@programming.dev 12 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] SpaceNoodle@lemmy.world 5 points 2 years ago* (last edited 2 years ago) There's more to flavor and texture than just the ratio of fat to lean, not to mention the color. Consider farmed vs. wild-caught fish (especially salmon), pastured vs. caged chicken, grass vs. corn-fed beef, etc. permalink fedilink source parent
[–] catloaf@lemm.ee 22 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] SpaceNoodle@lemmy.world 10 points 2 years ago (1 child) There are also many more types of meat than beef. permalink fedilink source parent hideshow 2 child comments replies: [–] catloaf@lemm.ee 7 points 2 years ago And they are analogous such as with whole chicken breast in chicken parmigiana and shredded chicken in chicken salad. Beef was just a concrete example. permalink fedilink source parent
[–] SpaceNoodle@lemmy.world 10 points 2 years ago (1 child) There are also many more types of meat than beef. permalink fedilink source parent hideshow 2 child comments replies: [–] catloaf@lemm.ee 7 points 2 years ago And they are analogous such as with whole chicken breast in chicken parmigiana and shredded chicken in chicken salad. Beef was just a concrete example. permalink fedilink source parent
[–] catloaf@lemm.ee 7 points 2 years ago And they are analogous such as with whole chicken breast in chicken parmigiana and shredded chicken in chicken salad. Beef was just a concrete example. permalink fedilink source parent
[–] importedreality@programming.dev 12 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] SpaceNoodle@lemmy.world 5 points 2 years ago* (last edited 2 years ago) There's more to flavor and texture than just the ratio of fat to lean, not to mention the color. Consider farmed vs. wild-caught fish (especially salmon), pastured vs. caged chicken, grass vs. corn-fed beef, etc. permalink fedilink source parent
[–] SpaceNoodle@lemmy.world 5 points 2 years ago* (last edited 2 years ago) There's more to flavor and texture than just the ratio of fat to lean, not to mention the color. Consider farmed vs. wild-caught fish (especially salmon), pastured vs. caged chicken, grass vs. corn-fed beef, etc. permalink fedilink source parent