USDA approves lab grown meat for public sale

Will you eat it?

  • Yes

    Votes: 12 23.1%

  • No

    Votes: 12 23.1%

  • Oh, Hell No!

    Votes: 28 53.8%
  • Total voters
    52
EdFred

EdFred

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White Chocolate
You gonna eat it?

April and I both say nope!
 
Hmm, it depends! Maybe! I'll wait for the reviews.

Is it just beef? As much as I enjoy eating bacon, I do always kind of feel bad for the contributing animal. I haven't known any personally but I've read that pigs are as smart as dogs.

If this takes off it seems that it can provide a more land- and energy-efficient means of protein distribution than existing methods, does it not? Though I can't say I'm very knowledgeable about the artificial process.
 
If it's a choice between that and starving to death, maybe. I rate it up there right under "crickets/other bugs".
 
It would be interesting to compare/contrast/correlate those who won't eat GMO and those that won't eat lab-grown meat.
 
Bob Noel said:
It would be interesting to compare/contrast/correlate those who won't eat GMO and those that won't eat lab-grown meat.
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I'll eat GMO all day. We have for 1000's of years. Corn? GM. Tomatoes, watermelon, broccoli, etc...all gmo.

Artificial meat? Not so much.
 
The interesting thing is reading those mile long ingredient labels on that stuff.
 
Consumer demand won't matter if the first customers are public schools and prisons... but I repeat myself.

Good business move if it requires less labor/energy/water.
Good food security move if it reduces avian flu / foodborne pathogen risk.
 
I'll eat pretty much anything once.

I'll try it, I'm not afraid.

I've had more questionable "meat" in the chow hall at Prince Sultan Air Base, Saudi Arabia, in the 90's. (I asked once. The sergeant behind the counter called it a "locally procured meat product".)
 
The real question is if the public approves of it.
 
It would be interesting to see what it takes and how much energy it takes to grow lab meat. I’m willing to bet it’s not as efficient as a bovine or chicken.
 
If it's not from Wuhan, I might give it a try.
 
I find it sounds Weird but my guess is if we aren’t eating farm fresh heirloom variety food and hand raised animals slaughtered locally- it’s likely no worse than all the other lab created food we drag home from Wally World.

we consume tons of lab created cheese- Kraft Mac, Doritos, that plastic cheese ya put on nachos and we love it. We eat lab created butter, bacon bits, a mountains of chemical preservatives. McDonald’s always has a line yet their “food” doesn’t mold-that’s strange, we drink diet pop sweetened w lab created “sugar” to no end…

So I think this one sounds more “oh heck no” reaction l-wise out of the gate, but my guess is in time it become shrug worthy…
 
Huckster79 said:
I find it sounds Weird but my guess is if we aren’t eating farm fresh heirloom variety food and hand raised animals slaughtered locally- it’s likely no worse than all the other lab created food we drag home from Wally World.

we consume tons of lab created cheese- Kraft Mac, Doritos, that plastic cheese ya put on nachos and we love it. We eat lab created butter, bacon bits, a mountains of chemical preservatives. McDonald’s always has a line yet their “food” doesn’t mold-that’s strange, we drink diet pop sweetened w lab created “sugar” to no end…

So I think this one sounds more “oh heck no” reaction l-wise out of the gate, but my guess is in time it become shrug worthy…
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What do you mean “we”, Kimosabe?
 
Huckster79 said:
I find it sounds Weird but my guess is if we aren’t eating farm fresh heirloom variety food and hand raised animals slaughtered locally- it’s likely no worse than all the other lab created food we drag home from Wally World.

we consume tons of lab created cheese- Kraft Mac, Doritos, that plastic cheese ya put on nachos and we love it. We eat lab created butter, bacon bits, a mountains of chemical preservatives. McDonald’s always has a line yet their “food” doesn’t mold-that’s strange, we drink diet pop sweetened w lab created “sugar” to no end…

So I think this one sounds more “oh heck no” reaction l-wise out of the gate, but my guess is in time it become shrug worthy…
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As a previous poster said, "we"? Maybe a lot of people eat a lot of heavily processed, premade foods and would barely notice more, but we eat surprisingly little premade, "fake" food at our house. For example, I made mac n cheese last night, but I used real milk, real cheese I had to shred, real bacon that I had to fry before I could cut it up into bacon bits, and real chicken that I had to season and bake. I make sure to buy real butter, and always use real sugar. The real stuff just tastes better and is more filling, less addictive, and easier for the human body to extract nutrients from.

Also, that diet pop stuff is nasty, with or without the lab-created sugar, and I stay as far away from it and fake sugar as possible. And I'm not even one of those avoid-all-chemical-preservatives-at-all-costs type of people. When you eat a lot of good food, you just don't really crave junk food at all.

Edited for clarity.
 
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I'll try it, if it tastes good, I'll keep eating it. While i try to eat non-processed foods, I would not be surprised if I actually tracked what i eat that i would find processed foods. But, its not about me. It about the market and the market eats a lot of processed foods. I am also not going to pretend to know what is in the burrito that I get from the shop two blocks over but, i know it tastes good!

For those that don't eat processed foods because you don't understand the ingredient list, do you do the same for medications?

For giggles, I searched "the most recalled foods". No idea how accurate this article is because I'm not going to do real research. My point of posting this is to say that nothing is perfect as so many of us would like to think (myself included).
https://www.realsimple.com/most-rec...ens category includes,other food on this list.
 
SkyChaser said:
For example, I made mac n cheese last night, but I used real milk, real cheese I had to shred, real bacon that I had to fry before I could cut it up into bacon bits, and real chicken that I had to season and bake. I make sure to buy real butter, and always use real sugar. The real stuff just tastes better and is more filling, less addictive, and easier for the human body to extract nutrients from.
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I applaud your efforts to milk your own cows, churn your own butter, slaughter your own hogs, and raise free range chickens. :D

Seriously, unless you've worked in food processing plants & dairies you might be surprised at how "real" some of the items you used actually were ...
 
Daleandee said:
Seriously, unless you've worked in food processing plants & dairies you might be surprised at how "real" some of the items you used actually were ...
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Yup. Not to mention that pasta, butter, cheese and bacon are, by definition, processed foods. None of those things exist in nature. They are the result of taking wheat, milk and pigs and processing them by milling, churning, salting and aging them. The only thing in their mac n cheese recipe that conceivably wasn't processed was the milk, and even that was very likely processed. Specifically, cooked (pasteurized).
 
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172andyou said:
Yup. Not to mention that pasta, butter, cheese and bacon are, by definition, processed foods. None of those things exist in nature. They are the result of taking wheat, milk and pigs and processing them by milling, churning, salting and aging them. The only things in their mac n cheese recipe that conceivably wasn't processed was the milk, and even that was very likely processed. Specifically, cooked (pasteurized).
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Personally, I like to harvest my own pasta. That way I know where it's coming from. Healthier, too.
Sunny_april_morning_spaghetti_tree_harvest_(7036208493).jpg
 
Baked Potato said:
Personally, I like to harvest my own pasta. That way I know where it's coming from. Healthier, too
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Ok, fair enough. If they were using San Giorgio macaroni then I withdraw that part of my comment. I had forgotten about them. Also, I'm sad that I remember them. In related news: I'm old.
 
Daleandee said:
I applaud your efforts to milk your own cows, churn your own butter, slaughter your own hogs, and raise free range chickens. :D

Seriously, unless you've worked in food processing plants & dairies you might be surprised at how "real" some of the items you used actually were ...
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I wish I could, but it's hard to pull that off these days. :D

Seriously, though, I do understand that there is processing happening for all the foods we eat, even if the only processing is packing it, and that there are definitely slightly or very disgusting things going on in the "real food" industry. However, there's a very large delta between Kraft mac and actual food. Maybe it's just the lesser of two evils, but I don't think there is really a comparison personally. And I would put lab-grown meat into the "Kraft mac" category. I may be wrong, but I sure have no interest in eating it.
 
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asicer said:
Parents or significant other probably pick up the tab at restaurants, likely as repayment for the wild game in the picture.
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Significant others....thats funny. After seeing my house and its "lovely walls of death" ive pretty much given up on that part. Not easy to find someone that appreciates my interior design skills.
 
SkyChaser said:
And I would put lab-grown meat into the "Kraft mac" category. I may be wrong, but I sure have no interest in eating it.
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I definitely *hope* you're wrong. I hope it's more like making bread or yogurt or kimchi or tempeh or any other fermenting/culturing, because if we could make meat vastly more efficiently it would be a big win. Time will tell.
 
There is a reason the lab made "beef" is priced higher than real beef. It costs more to make, plain and simple. Extracting those individual chemicals and compounds that are in real beef costs much more if machines do it. Cattle are surprisingly efficient extractors of the desired ingredients they need to grow, producing consistently delicious meat. The chemicals they reject may stink, but it is still useful for other farming purposes.

Some of the chemicals used in lab meat are sourced in China, so we can be certain that they are pure, and always available.

So much for the available "Near Beer"... Oops, "Near Beef".

The advantage of the lab chicken, they can make white meat only, and 90% of American consumers will be happy. Further, chicken breast has no marbling, so one texture is fine. Next, we are not fond of chicken that oozes blood, so no fake blood for that chicken breast meat. We do not even care the shape of the pieces of chicken, so pump out chicken tenders from one line, patties from the next, and whole breasts another.

Chicken is a natural for artificial, at least in the USA market.

I have not bothered to ay extra to try the various Impossible Burgers or their relatives, but the odds of chicken nuggets being cheaper is pretty good, so I might try them.

I have milked the cow, churned the butter, gathered the free range eggs, killed the chickens that laid the eggs, and helped with beef and pork on its way to future places on the table. I have also shot various wild (Natural food!) game, butchered it, and eaten it.
We lived next to a working farm for 10 years, and I spent 2 summers on another. All the vegetables were from the kitchen garden, and when chicken was to be served, I tossed down some corn, and grabbed the nearest chicken.

I do like real natural foods, but the grocery store is so much less work....... and we do not have enough acreage to raise all we want, if beef and pork are going to be on the table.

Fake chicken nuggets will likely appear at Mickey D's first, and I do not eat there, so may be a while until I see any.

For me, if it does not cost less, I will not bother to try it. :)
 
I was wondering:

-will growing chicken meat include growing a bone or not? What about the tendons?
-Can we grow light meat and/or dark meat?
-What will the tissue (meat) texture look or feel like - a tender or a breast? A leg or a thigh?
-If beef, can we adjust the marbling?
-Simulate grass fed vs beef fed flavor?

So wierd…
 
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