Quote:
Originally Posted by CorsiHockeyLeague
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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In theory reproducibility is a potential advantage here as well. If a lab can produce a perfect rib-eye once, it can produce a perfect rib-eye every time, with no variability from one to the next, with identical genetics and input. Personally I'd love having the certainty that the cut I get is going to be identical each time.