Since eating cloned meat will be all the rage soon, and since we’ll have no idea we’re eating it, it shows to me that the American public is now ready to accept other types of “meat”.
I am now ready to announce my new business venture: vEat™ or Vat grown meat, it will come in three flavors**
vEat Kow!™
vEat X-treme Chiken!™
vEat Caffinated Bacon!™
**Flavors may not have different taste, your experience may vary, void where prohibited.
Slogan:
Want some real meat? vEat me!
In all seriousness, supposing vat meat ever becomes a real thing, I have a few questions:
Would vegetarians/vegans eat it?
Would it be kosher?
Would you eat it?
I think the problem with vat meat is that it is just that, meat. All muscle cells. Real meat has blood vessels, blood, connective tissue, fat. (and flavour, of course)
I suggested this many many years ago to my father in law, who was a farmer. I thought he would have heart failure.
But it made sense to me. Like hydroponics for vegetables, all you need is a starter steak in a tray and pump a supply of nutrients.
Not only would it be cheaper than supporting all the non-steak portions of the cow, being an efficient source of protein for the world, but it would spare lapsed vegetarians from fretting all those “animals with a face”.
Would probably mean the end of cattle as a species, though. If unfed by man and roaming defenseless in the woods, they would be prey to the smallest predators, like mice and toads.
This thread was done recently, and I’ll stay on record as saying as long as the texture and flavour is indistinguishable from natural meat then I’m all for vat grown and/or cloned meats.
But then I also don’t see what all the friggin’ fuss about GM foods is either.
Seven posts and nobody’s mentioned the most obvious meat that’s currently commercially and legally unavailable to consumers?! Veople! Supermarkets will finally be able to sell human flesh. :rolleyes:
You could grow all those along with it, too. Although, generally speaking, one doesn’t want blood vessels and connective tissue along for the ride (except for special cuts, like ribs, where you want them there for the collagen.) I’m sure that if we get to the point where we can grow just a big cut of meant in a vat, we will be able to get to the point where we can trigger fat growth in it as well.
And I, for one, would be all for it. You could custom engineer a steak as cheap as bottom round, but as tender and marbled as prime rib. Sign me up!
You say that with :rolleyes:, but what if human flesh was the perfect meat for humans to eat? Exactly balanced to our metabolism, low mercury,etc. Just grab a few donated starter organs from the emergency room and you have a no-killing meat supply.
