• ImportedReality@programming.dev
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    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
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      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.