Wednesday, February 3, 2016

Cultured meat

The Good Food Institute: As shown in this video, Memphis Meats is already growing real meat in small quantities using cells from cows, pigs, and chickens. The company’s first products—hot dogs, sausages, burgers, and meatballs—will be developed using recipes perfected over a half century by award-winning chefs. The founders expect to have products to market in less than five years.

“This is absolutely the future of meat,” said Memphis Meats CEO Uma Valeti, M.D. “We plan to do to the meat industry what the car did to the horse and buggy. Cultured meat will completely replace the status quo and make raising animals to eat them simply unthinkable.”

Google co-founder Sergey Brin, who provided $330,000 to fund the world’s first cultured hamburger, describes cultured meat as a technology with “the capability to transform how we view our world.”

Explains Bruce Friedrich, executive director of The Good Food Institute, “Cultured meat is sustainable, creates far fewer greenhouse gases than conventional meat, is safer, and doesn’t harm animals. For people who want to eat meat, cultured meat is the future.” (read more)

8 comments:

bagoh20 said...

I hope this gets good. I love meat, but I hate how we acquire it. I'm a hypocrite, and I got no excuses. I deserve to be eaten by a bear.

deborah said...

Wow!

But I just have to say it: Soylent Green is people!!!

I feel very badly about eating pork, they're so horribly raised.

ricpic said...

Please. stop with the guilt trips already. They're BEASTS! A Hereford exists to be slaughtered and eaten.

virgil xenophon said...

Talk about Frankenfood!!!

bagoh20 said...

Tis guilt that separates us from the beasts. Which logically makes Hillary a Hereford, but I ain't eating it.

virgil xenophon said...

Ok, ok, I can see meatballs, sausages an and hotdogs, but not sure about any other kind of meat. The texture problem is a tough nut to crack. And maybe as low as $11 hamburgers? Sorry, at that price the dogs won't eat the dog food. (speaking of which, dog and cat-food products come to mind as having great potential also..)

bagoh20 said...

Technology will find a way to make it good. It is the same tissue from actual beef cells replicating as they would naturally. They just need to simulate the muscle tone somehow. I have high hopes for this. Veal should be the easiest to make near perfect, since making veal is essentially trying to do this inside a live calf.

Dust Bunny Queen said...

Hot dogs, chicken nuggets and hamburger already contain things you don't want to think about. Maybe this meat in a vat is ok for those applications and as virgil says cat and dog food.

However, I doubt that they can make a vat grown nicely marbled rib eye steak or a juicy porterhouse with the bone. The bone provides much of the flavor. The various cuts of meat and parts of the fowl have purpose in cooking. Different textures and uses.

If you all want to eat pink slime...be my guest. No thanks for me I'll stick to the old fashioned method.