# Meat from tissue culture approved for food in US **URL:** \ **Category:** Miscellaneous and Personal Stuff I Must Share\ **Created:** [June 22, 2023, 5:07pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947 "2023-06-22T17:07:46Z")\ **Posts on this page:** 19\ **Page:** 1
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [June 22, 2023, 5:07pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/1 "2023-06-22T17:07:46Z")
The title says most of what i have to say > **[Two companies can now sell lab-grown chicken in the US](https://www.technologyreview.com/2023/06/21/1075342/two-companies-can-now-sell-lab-grown-chicken-in-the-us/amp/)** > > Regulators gave Upside Foods and Eat Just the green light to serve their cultivated meat. I’m much more excited about this than the fake meats from plants, and I’m excited to give it a try. For starters, both companies will only distribute their vat-grown chicken through restaurants. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [June 22, 2023, 7:23pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/2 "2023-06-22T19:23:09Z")
The news today stated that the cultured chicken would, at present, be more expensive than traditional chicken. Even so, those in search of novelty and those who have ethical concerns with meat are potential customers. Perhaps in the future they can scale up and bring the price in line with traditional chicken. I’m also curious about texture and taste of this. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [June 22, 2023, 7:56pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/3 "2023-06-22T19:56:43Z")
It’s not approved by me. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [June 22, 2023, 8:02pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/4 "2023-06-22T20:02:20Z")
New tech is always expensive. The second LED lightbulb I bought cost $100. (And burned out quickly.) I’m also curious about the flavor and texture. But speaking as someone who loves meat and has ethical concerns about where it comes from, I am certainly going to check this out if I can. ---
**Author:** ![gnoitall](https://avatars.discourse-cdn.com/v4/letter/g/bb73d2/32.png) [@gnoitall](https://boards.straightdope.com/u/gnoitall)\ **Post date:** [June 22, 2023, 9:29pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/5 "2023-06-22T21:29:30Z")
Unless it’s cultured dark meat on the cultured bone, no thanks. I’m afraid my likings in chicken are too atavistic to sate with with vat-grown chikin. ---
**Author:** ![Akaj](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/akaj/32/145_2.png) [@Akaj](https://boards.straightdope.com/u/Akaj)\ **Post date:** [June 22, 2023, 9:51pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/6 "2023-06-22T21:51:15Z")
Sadly, it looks like [lab-grown pork would still not be kosher](https://www.israelhayom.com/2021/07/06/rabbi-weighs-in-on-whether-cell-grown-pork-is-kosher/). Not that I care for myself, but I’d love to be able to serve bacon if my sister comes over. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [June 22, 2023, 9:55pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/7 "2023-06-22T21:55:32Z")
I imagine they will start with boneless lean white meat. And it will be bland, and perhaps have a weird texture. But I hope for more variety in the future. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [June 23, 2023, 1:12pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/8 "2023-06-23T13:12:23Z")
Steakoid, here we come! ---
**Author:** ![thorny\_locust](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thorny_locust/32/431_2.png) [@thorny\_locust](https://boards.straightdope.com/u/thorny_locust)\ **Post date:** [June 23, 2023, 2:47pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/9 "2023-06-23T14:47:20Z")
> [@Broomstick](#): > > I’m also curious about texture and taste of this. So am I. Meat from pasture-raised chicken has better flavor in part because the chickens used the muscle. How is vat-grown meat going to get any exercise? ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [June 23, 2023, 2:51pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/10 "2023-06-23T14:51:48Z")
When tissue culture beef/chicken/pork/veal is the same price as their real counterparts, I’m on board. ---
**Author:** ![Mama\_Zappa](https://avatars.discourse-cdn.com/v4/letter/m/71e660/32.png) [@Mama\_Zappa](https://boards.straightdope.com/u/Mama_Zappa)\ **Post date:** [June 23, 2023, 6:43pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/11 "2023-06-23T18:43:50Z")
> [@Akaj](#): > > Sadly, it looks like [lab-grown pork would still not be kosher](https://www.israelhayom.com/2021/07/06/rabbi-weighs-in-on-whether-cell-grown-pork-is-kosher/). Author Eric Turtledove suggests that a ruminant pig might be, however. > **[The R-Strain](https://turtledove.fandom.com/wiki/The_R-Strain)** > > "The R-Strain" is a science fiction short story written by Harry Turtledove and published under the Eric Iverson pseudonym. It was originally published in Analog Magazine in June 1985, and reprinted in the Turtledove collection Departures in 1993.... I don’t recall, from the link, whether the genetically engineered pigs also had cloven hooves - which as far as I can recall, is also a requirement for an animal to be kosher. ---
**Author:** ![eburacum45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eburacum45/32/8690_2.png) [@eburacum45](https://boards.straightdope.com/u/eburacum45)\ **Post date:** [June 23, 2023, 6:58pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/12 "2023-06-23T18:58:42Z")
> [@thorny\_locust](#): > > Meat from pasture-raised chicken has better flavor in part because the chickens used the muscle. How is vat-grown meat going to get any exercise? I expect that, if the texture cannot be replicated any other way, there will be muscle-exercise machines to tone the meat up. Alessandro Volta found out long ago that muscles can be activated by electricity; this discovery could come in useful to obtain the necessary flavour one day. But maybe not yet. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [June 23, 2023, 7:15pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/13 "2023-06-23T19:15:22Z")
Sadly, the market prefers “tender” over “tasty”, and my guess is they won’t do that, even if they can. ---
**Author:** ![thorny\_locust](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thorny_locust/32/431_2.png) [@thorny\_locust](https://boards.straightdope.com/u/thorny_locust)\ **Post date:** [June 23, 2023, 8:30pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/14 "2023-06-23T20:30:18Z")
You may be right; especially since so many people have by now been conditioned to expect their meat to be tasteless, with all the flavor in the breading or sauce. And to insist on ‘tender’ even when that means ‘flabby’. ---
**Author:** ![Tzigone](https://avatars.discourse-cdn.com/v4/letter/t/839c29/32.png) [@Tzigone](https://boards.straightdope.com/u/Tzigone)\ **Post date:** [June 24, 2023, 12:16am UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/15 "2023-06-24T00:16:28Z")
> [@puzzlegal](#): > > Sadly, the market prefers “tender” over “tasty”, and my guess is they won’t do that, even if they can. Not a new phenomenon (which you never claimed it was). My grandparents used to keep chickens in the beforetimes. As soon as electricity came to town and they could get refrigerated supermarket chicken they did and Grandaddy said “that yard chicken’s just too tough.” Gotta admit, I don’t want tough meat. And, of course, people have different opinions on what tasty is. I do rather object to the idea that people who prefer tender meat have been “conditioned” but the people who prefer the free-range are not “conditioned” as though they are somehow more authentic or less influenced. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [June 24, 2023, 12:35am UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/16 "2023-06-24T00:35:28Z")
I think lots of people really prefer tender meat, and always have. There’s a reason tenderloin, which is one of the least flavorful cuts of beef, gets top dollar. I pay extra to get tougher and tastier chicken (it’s also more humanely produced) but i think I’m an outlier. (i also think a lot of "low&slow, melts-in-your-mouth meat is unpleasant to eat, because i don’t want my meat to melt. And I’m pretty sure that’s a minority opinion.) ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [June 24, 2023, 6:56am UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/17 "2023-06-24T06:56:28Z")
I think there’s an often overlooked factor in what I’d consider to be overly-tender meat: dental problems. Certainly in the past people had a lot more dental issues, at least since refined sugar became accessible to the masses (prior to that, it was the domain of kings and nobility … who seemed to have a fondness for things like pate…). Even today, though, I’m more than a bit amazed at the number of my coworkers, some of whom are half my age, who have rotting teeth, visible gum disease, missing teeth, etc. All of that has to make chewing anything unpleasant, or even downright impossible. So I can definitely see a market niche for “melt-in-your-mouth” levels of tenderness in meat. Or anything else. ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [June 25, 2023, 12:06pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/18 "2023-06-25T12:06:57Z")
One step closer to my dream of endangered animal steaks. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [June 25, 2023, 12:09pm UTC](https://boards.straightdope.com/t/meat-from-tissue-culture-approved-for-food-in-us/985947/19 "2023-06-25T12:09:11Z")
Did our ancestors kill all the mammoths because they were delicious, or just because they were really big and trampled the crops and uprooted the fruit trees?