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Originally Posted by Coach
I'm on the side of lab-meat, but I think a big hinderance will be this. You won't be getting "cuts" like you did without the animal. Rib Eye, TBone, NY Strip, etc... are all based on and named for where they are found on the animal and the condition they are in due to the bone structure and fat content, which won't exist here.
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That might be true, but I'm not sure they won't be able to create that same sort of fat content and texture. Like I say I'm a bit skeptical about this but I'm not one of the people working on it. For all I know they'll get it right and you will in fact be able to get a piece of "grown" meat that is practically indistinguishable from the NY strip or rib eye pulled out of a cow. Granted, probably without the bone.
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It's likely it's basically all "roast" like lumps of meet that get sliced into steaks. But really, the consistency should be pretty much selectable and everything should be filet-style tender.
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Even this would be a triumph, I think - if you still had to go to the real cow to get a tomahawk but you could eat as much cultured tenderloin as you want, that makes a huge difference in terms of how beef is produced at scale.
I mean, even just the hamburger does, but the further they can take it the better, is really what I'm saying. If it turns out you're right and they can't make the rib eye work, well, the fact that you can't reproduce 100% of what a cow offers doesn't mean you shouldn't shoot for 75%.