Recently tried an Impossible burger and nuggets and thought that if nobody told me it wasn’t meat, I’d have thought the patty was made out of a weird kind of meat, rather than make a connection with the taste and texture of plants. Honestly, I might not complain if that was the only kind of “meat” I could have for the rest of my life.
Well, maybe I’d miss bacon.
I’ve yet to find the opportunity to try lab-grown meat, but I for sure would like to try it out and don’t see much wrong with it as long as it’s sustainable, reasonably priced, and doesn’t have anything you wouldn’t expect in a normal piece of meat.
Also, with imitation and lab-grown options, I’d no longer have to deal with the disgust factor of handling raw meat (esp. the juices) or biting into gristle. I’ll happily devour a hot dog, but something about an unexpected bit of cartilage gives me a lingering sense of revulsion.
The few imitation meat products I have tried have been ok, I guess. Impossible burgers aren’t terrible and I could probably make do with them, if meat were removed from the market completely. I have yet to taste any non-pork bacon which didn’t taste bad (meat or no meat). And I doubt I’m going to find anything to replace a good rack of pork ribs. Really, the best place I’ve found for imitation meats is in dishes where ground meat is used as a protein and is so heavily spiced that you’d have a hard time identifying the type of meat anyway. Once the flavors are all mixed up, the meat is mostly about protein and texture.
Lab grown meat could be a complete game changer, if it’s ever more than a novelty product. A lab grown hamburger, which costs significantly more than one sourced from a cow isn’t it. Sure, you might get a bunch of rich, privileged yuppies eating them, just to show off their smug superiority. It will never have mass market appeal. I do think we’re seeing some interesting advancement in higher end meats though. Lab grown steaks seem like a place where the cost could be competitive and, if they are close enough to, or indistinguishable from cow sourced steaks, then that would be great. I’d be perfectly happy to slap a lab grown rib eye on the grill. I’m not squeamish about raw meat or it’s sourcing from dead animals, but I do recognize the impact that ranching has on the environment and that needs to be reduced.
Overall, I see lab grown meat as a net positive, assuming the costs can be brought in line with other options. This may require subsidies or taxes to skew the market in that direction. But, the government using its power to deal with large, complex problem is kinda the point of government. Stopping more climate change isn’t profitable in a way which will favor it in the market, but it does have a negative impact on society. So, the only real solution is going to be government action to reduce the harm, before the tragedy of the commons comes for us all. Lab grown meat can be one part of a broader solution. And hey, if it means more rib eye, without all the climate harm those bring to the table, that’s fantastic. Though, I’d probably still keep lab grown red meat to a sometimes food, just for health reasons.