Quote:
Originally Posted by TorqueDog
Except that's not the case:
https://www.washingtonpost.com/busin...teak-usda-fda/
If the goal is to create the fat marbling and protein structure of a ribeye versus a striploin, filet, etc., there are ways of doing that synthetically. The naming convention would likely be maintained to make it easy to figure out what you're buying. |
Definitely an interesting read. I still have my reservations about whether or not that can be scaled so it can be mass-produced at a cost comparable (and eventually, lower) to that of the real thing. But I'm all for it if it can be done.
Science is f***ing crazy.