I mean, I’ve never been much of a meat fan to begin with, but to me, it feels like rather much effort for relatively little payoff. Like, we’ve got easily produceable alternatives out of seitan, soy etc. for basically all meat forms, except steak.
And even for steak, I still feel like you can achieve the essence of it (chewiness, taste, use in dishes) with soy medallions. It won’t be exactly the same, but still close enough to satiate most cravings for steak, I feel.
The advantage of creating an exact replica is for people who don’t want to try anything new or are not willing to make any concessions at all.
Like, I’m not sure my dad would actively try lab-grown meat, because of that whole not-trying-anything-new thing, but maybe some folks will have a slightly more open mind, and therefore be cool with lab-grown meat, but not the plant-based alternatives.
So, yeah, maybe lab-grown meat or 3D-printed meat needs to exist for the next few generations. But I feel like we’ll phase it out eventually.
I mean, I’ve never been much of a meat fan to begin with, but to me, it feels like rather much effort for relatively little payoff. Like, we’ve got easily produceable alternatives out of seitan, soy etc. for basically all meat forms, except steak.
And even for steak, I still feel like you can achieve the essence of it (chewiness, taste, use in dishes) with soy medallions. It won’t be exactly the same, but still close enough to satiate most cravings for steak, I feel.
The advantage of creating an exact replica is for people who don’t want to try anything new or are not willing to make any concessions at all.
Like, I’m not sure my dad would actively try lab-grown meat, because of that whole not-trying-anything-new thing, but maybe some folks will have a slightly more open mind, and therefore be cool with lab-grown meat, but not the plant-based alternatives.
So, yeah, maybe lab-grown meat or 3D-printed meat needs to exist for the next few generations. But I feel like we’ll phase it out eventually.