I’d try it, after the price comes down.
^ same.
But they really need to mix in some fat cells, too.
Or splice in some designer Olestra genes.
I think it’s amazing - once you are able to do it, then hopefully after this it will be fine-tuning. I loves me some hamburgers, hot dogs, pork chops, etc, but I’d happily never eat an animal again if they could all be vat-grown.
I wonder what pure muscle meat without fat tastes like? I had no idea the 10% fat content or whatever had that much an effect.
Sure, I’d eat it.
I’ll eat it and anyone who gets in my way!
Oh hell yes, and please take my money to start working on extinct meats- I want mammoth steaks, and roasted dodo!
I have no problem with the idea.
It sounds to me like the biggest problem with the taste test is the way it was prepared–it was an unseasoned fried patty. A regular beef patty cooked that way is no great shakes, either, though I’ll grant that the lack of fat probably made this one seem more overcooked. A little practice and a better cooking method would probably make for a much better result.
You can get 98% lean or better ground beef at grocery stores. Tastes weird, imho.
Maybe they could mix in a little vegetable fat until they start growing the fat cells in a vat. And now I’m thinking that fat cells can’t be hard to grow - I grow them as easily as falling off a log. 
In a heartbeat.
I would actually prefer if they could come up with faux lobster, crab and shrimp that was less expensive than the real ones, and nice thick cod fillets for making fish fry. [I detest catfish - farmed or wild it all tastes muddy to me. And I understand that there is a pollution issue with farmed salmon.]
I would love it if we could preserve the fish population, apparently many of the commoner fish are in danger of being fished out within 50 years. 
I actually have theorized a way to make faux lobster, crab and shrimp but I lack any form of ability to score a loan to try to make it happen.
I’m sure this will end well…
This open up whole new worlds for Mangetout to explore!
I’d consider the latter ethically acceptable if it were a simulation grown from stem cells.
Even yours.
– Why do you suddenly look so nervous?
Oh hell yeah, once the price comes down. (That will take a while; I saw a lot of tissue culture in my lab-worker days, and it’s a finicky process and can be tough to scale up.) It’s pure beef. How many hamburgers we eat right now are pure beef?
Another problem is that the muscle needs to be exercised, test tube meat where the muscle fibers are never exercised doesn’t taste the same as regular meat.
I’m all for it when it becomes cost effective.
I think the taste issues will be non-issues if we actually do manage to create commonly-eaten vat meat - if you grew up eating vat meat, you’d probably think it tasted fine, like meat is supposed to taste.
They used electrical pulses to stimulate the fibers in Better Off Ted. Sounds like legit science to me.
Not so much. That’s just nasty. And somewhat disturbing.