1st lab-grown meat product cleared for human consumption in the U.S.

[Count Arthur]

Then you mix those for rose meat (gotta imagine the accent on the e in rose as I'm too lazy to figure it out on the keyboard)

Ctrl + Alt + E = é

 

[Sal1950]

You don't dig on swine?

Oh sure, that too, I'm not prejudice.
Love me some good Italian Sausage, etc.

It is the same with wine - IMO there is no such thing as a bad wine, there is only overpriced wine (the exception are wines that are corked).

Be sure to check out a jug of Paisono. Started drinkin this with my dad since I was about 12

 

[voodooless]

Just grown in tissue culture rather than critters.
I am sure it's much more efficient*, resource, and environmentally friendly, too!

Umm, yeah, no.

__________________
* than a billion-ish years of evolution. Yup, I'm sure.

Why is that so hard to believe? The critters aren’t evolved to be efficient meat in a petri dish. They have all kinds of other evolutionary traits to account for. They have to move, find food, procreate, communicate… all in all relatively efficient for the sum of these things, so it’s a compromise.

Not to mention that that lab meat is the same meat that evolved over billions of years, it’s just missing all the bits around it. If you don’t need all those missing bits, you can obviously grow the bits you do need more efficiently.

 

[Sal1950]

Not to mention that that lab meat is the same meat that evolved over billions of years, it’s just missing all the bits around it. If you don’t need all those missing bits, you can obviously grow the bits you do need more efficiently.

OK, grow me up about a 20oz Filet, cooked medium, and I'll give it a try, once.

 

[JSmith]

Humans are susceptible to several diseases caused by zoonotic bacterial pathogens transmitted through meat consumption, most of which damage the digestive system. These illnesses are widespread worldwide, with the majority of the burden borne by developing countries.

Contamination can occur at any point along the chain — at farm, slaughter, during processing or preparation. It can also occur at home if food is incorrectly handled or cooked.

Main causes at farm level

• Animal feed contaminated with bacteria that cause infections in animals.
• Parasites that infect food-producing animals.
• Milk contaminated through contact with faeces or environmental dust.
• Animal skin and fur contaminated by faeces and environment.

At slaughter

• Meat contaminated by intestinal contents.

The above becomes a non-issue with lab grown meat.


JSmith

 

[Sal1950]

The above becomes a non-issue with lab grown meat.

Been eating the farm grown stuff for 73 years now, ain't killed me yet.
I'm not stoppin now. LOL

 

[JSmith]

Been eating the farm grown stuff for 73 years now, ain't killed me yet.

For sure, myself also all my life. Can't go past a nice 500g rib-eye on the bone.

We're lucky though to come from Countries though with very high standards when it comes to meat production. Even then it can't always be prevented, remember Mad Cows disease? For a very long time one couldn't buy beef on the bone in the UK/EU, many stopped eating it altogether and beef prices went sky high.

The UN is calling on countries to reduce beef production, saying it's becoming unsustainable etc. So lab meat may assist on some fronts... time will tell.


JSmith

 

[mhardy6647]

The above becomes a non-issue with lab grown meat.


JSmith

No, it doesn't. The meat will have to be grown (i.e., the cell culture will have to be performed) under sterile conditions. Bioreactors don't have immune systems to fend off infectious agents, but critters do.

 

[egellings]

I'll just drop this cliche off and be neutral with the matter: you are what you eat

Nope; I am a produce eater, but I'm made out of meat.

 

[Keith_W]

For sure, myself also all my life. Can't go past a nice 500g rib-eye on the bone.

OMG, 500g. I am Chinese, and we are accustomed to eating a low meat diet. Most of my meals consist of carbs and veggies, with maybe 100g of meat per person. The typical serve of steak in Australia is 250g.

So I was pretty gobsmacked when I went to a diner in the USA and was served a massive steak. I asked the waiter how big it was, and I was told "just under 2lb". It wasn't that expensive either. Is that normal for Americans?

 

[TonyJZX]

https://imgur.com/a/VDdEGGG

you know it gets to a point where its so close i dont care any more

eg. we now have a Burger King Hungry Jacks Vegetarian Whopper Burger and i actually dig it.... with the large fries, coke and nuggets

i used to work in the city here and there was a place on the ground floor that had a $10 steak 330g with fries salad and free white or red wine

i gave the wine to my work wife and i had a beer or whatever

i did this every day and yeah... good luck to your cholesterol

we still do $20 pup or RSL or Bowling Club rump or t-bone steaks

you will find the brazilians? argentines? seth efrikans dig that meat too but yeah once the steak gets too big you've ended 'savoring the flavor'

 

[JSmith]

So I was pretty gobsmacked when I went to a diner in the USA and was served a massive steak. I asked the waiter how big it was, and I was told "just under 2lb".

Well that is a massive steak, strewth, almost 1kg... most restaurant steaks are between 200g - 350g here, unless you pay more for a larger cut.


JSmith

 

[Chrispy]

OMG, 500g. I am Chinese, and we are accustomed to eating a low meat diet. Most of my meals consist of carbs and veggies, with maybe 100g of meat per person. The typical serve of steak in Australia is 250g.

So I was pretty gobsmacked when I went to a diner in the USA and was served a massive steak. I asked the waiter how big it was, and I was told "just under 2lb". It wasn't that expensive either. Is that normal for Americans?

A diner steak weighing almost 2 lbs would be quite unusual. Steakhouse maybe. How long ago was it? Steak has jumped in price recently. A 16oz/1lb (454g) steak would be IME unusual in a diner....

 

[Chrispy]

Well that is a massive steak, strewth, almost 1kg... most restaurant steaks are between 200g - 350g here, unless you pay more for a larger cut.


JSmith

For diners particularly here I think that would be more common. Sometimes in more upstream restaurants a 16oz/1lb steak would be more readily available. Steakhouses can be pretty good at getting the size you desire

 

[raif71]

Just build a meat analyzer (MPX-555)...if the lab grown meat gets a panther recommendation, why not.

 

[mhardy6647]

Just build a meat analyzer (MPX-555)...if the lab grown meat gets a panther recommendation, why not.

Panthers being carnivores, I think this is a completely viable approach.

 

[Keith_W]

A diner steak weighing almost 2 lbs would be quite unusual. Steakhouse maybe. How long ago was it? Steak has jumped in price recently. A 16oz/1lb (454g) steak would be IME unusual in a diner....

The last time I was in the USA was a few months before the twin towers went down.

Geez, that was so long ago, I should go back. I loved American people, so warm and friendly and I felt safe. But - the reason I don't visit is because the culture is so similar to Australia.

 

[Digby]

BTW, didja notice that Soylent Green is set in 2022?

They certainly got the housing situation, as it stands in many places, correct.

 

[Ken1951]

I only eat some fish, no other animal protein. I do eat cheese though. This is from late 1976 or so. I don't miss it at all really. But if I wanted a burger, I'd want a real one. But that's not likely going to happen. Too many reasons for me, but I've cooked it for the rest of the family forever and will continue to do so.