• SpaceNoodle@lemmy.world
    link
    fedilink
    arrow-up
    8
    arrow-down
    4
    ·
    edit-2
    6 months ago

    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.

    • catloaf@lemm.ee
      link
      fedilink
      English
      arrow-up
      23
      arrow-down
      1
      ·
      6 months ago

      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.

        • catloaf@lemm.ee
          link
          fedilink
          English
          arrow-up
          8
          arrow-down
          1
          ·
          6 months 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.

    • ImportedReality@programming.dev
      link
      fedilink
      English
      arrow-up
      12
      ·
      6 months ago

      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.

      • SpaceNoodle@lemmy.world
        link
        fedilink
        arrow-up
        5
        ·
        edit-2
        6 months 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.