Asklemmy

If it was healthy, affordable, and tasty, then yes.

If it isn't all three, then Veganism can continue to go fuck itself.

Is it good? Like does it actually taste like steak? Economical to produce? Is it better for the economy and the environment, Hell yes, then.

Imagine a perfectly marbled, perfectly rectangular, gristle free Wagyu quality steak that you could sear in some butter in a cast iron and serve right up.

No animal had to be raised and slaughtered. Less drain on resources. Less land usage.

I'm not convinced that the technology will ever get there, but what do I know. I'm just some dude on the internet.

Yes, of course. I'll be among the first in line to try it. Anything to reduce our dependence on livestock is a good idea in my book. It would save me the trouble of having to go vegan. Plus I bet guilt-free meat tastes so much better.

Absolutely. I'll take grown meat over slaughtered. Last i heard they basically just need to make the equipment cheaper to have it be viable. I'm awaiting it.

The day it's on the shelf is the day I'll buy it.

its all about cost. The plant based while not as good as meat is decent and if cost competitive I would use it to at least reduce met consumption. lab grown at price parity would almost get me to switch. Problem is my wife is turned off by it so that will be a complication. crickets are fine to me in food so processed you would not notice.

still waiting for the mass to consume it and see what happen, also waiting for the price too

Instantly! I'm already drooling at the door of every meat lab hoping for the day I can get perfect texture meats from any possibly creature to potentially cook with. Imagine the possibilities! Fried dodo, elephant steak, shark kabob, all without the moral, ethical, or biological risks that come with consuming extinct animals, sapient beings, or super predators. The culinary world will never be more shook!

The only question I have is about prions, which are just misfolded proteins. As long as the quality control is good enough I don't have to worry about that, then I'd have no problem with it.

I've been vegan for almost 25 years, and vegetarian for couple years before that... and I'd be happy it existed, but I wouldn't eat it. I don't miss meat, and the idea of eating any of it just grosses me out.

making meat green? Sure, it would be cheaper and less destructive.

I would sooner argue for eating insects vs. lab-grown protein made by a corporation. I have no trust for corporations to produce safe and emergent solutions to the problems we face as a species and world. They have no incentive to do the right thing and put the brakes on when things are looking bad.

Lots of comments along the lines of "only if it tastes the same" but no one seems to consider the possibility of it tasting better. Like what if lab grown meat is an orgasm for your mouth?

I’d rather go vegan. Falafel all the way.

Is this really up for debate?

Florida bans lab-grown meat, adding to similar efforts in three other states

Much like with the fossil fuel industry squeezing out renewable energies at every opportunity, I suspect we're going to see the powerful agricultural lobbies shut down competitors until the owners of these big businesses can insert themselves as the sole proprietors of the lab meat industry.

On the flip side, retailers are going to want to drive down their costs, so they'll only switch when the price drops below the current floor set by firms like Tycoon and Cargill. But once it does... you'll be foolish to assume what you're eating isn't lab grown if it means a business increasing its profits.

Despite these potential benefits, Haracz believes that the high cost of lab-grown meat products will remain an obstacle for McDonald's and other fast food establishments. He mentions the deals that the restaurant gets when it purchases beef and surmises that these great prices will not be available with lab-grown beef. Haracz also cites pressure from the beef industry, which will likely use its influence to dissuade McDonald's and other establishments from using meat that comes from non-traditional sources.

The end result will be people who want lab meat finding themselves prohibited from buying it and people who don't want lab meat unwittingly consuming it.

Without hesitation. If the taste, consistency, nutrition, and price are all the same, then the only differences would be whether an animal was bred to suffer until slaughter and the likelihood of illness from consumption. I'm assuming that stuff like e coli would be nearly impossible through this. Plus less demand on farm meat means less chance of coronavirus mutations like the 2009 swine flu outbreak. And less of a need for the real estate, feed, and potable water to grow those animals. I must be missing something because I'm struggling to see a downside here.

I'm sure that, in the same way that there's still a market for objectively inferior exploitatively mined diamonds as a status symbol instead of lab created diamonds, there would still be a market for rEaL meat where "you can really taste the suffering" or whatever.

Now here's the more interesting question that actually has me on the fence: if "growing any kind of animal tissue" is what has been achieved, where would you stand on consuming lab-grown human meat? Is it immoral? Are there risks? Should such a thing be restricted in some way like alcohol or handguns? What would be the proper etiquette and presentation and everything if it became socially accepted? What wine would pair best with it? Or would it be more of a beer pairing? If this weren't socially acceptable, would no-suffering chimpanzee meat be okay?

If it only takes a small cell sample, would it be unethical to dig up extinct animals like mammoths or dodo specifically to enjoy their meat? If that's okay, and it chimps are okay, would neanderthals be okay to eat? Where would we draw the line?

No, i'd go vegan before i'd eat cultured meat. I'm not opposed to it and it's probably better for the economy and environment, but I have a mental thing about it. Granted if I had to catch and clean my own meat, i'd also probably go vegan. Maybe I'm just squeamish about my food.

As a vegetarian, I wouldn't care much for it. I feel like the plant-based alternatives have got everything covered I could want from meat (and more, if you look beyond Western cuisine). And then I just feel like it's hard to compete with them in terms of sustainability, efficiency, price etc.. In particular, I also really cannot be fucked to put more perishable things into my fridge. I had bought these meatball-like things for Christmas, but didn't eat the whole load on the first go, so had to cram them in a few days later. Meanwhile my lentils, beans, TVP, peas, nuts etc. just sit there for months, not needing any of my attention.

I'd try it if the price came down. Fake meat is in the store now but I still eat the real thing. Maybe the current stuff isn't what OP is talking about.

It already exists. We need to be pouring subsidies into it. I would absolutely switch, if it was widely available.

Not only is it better for the environment, but it’s also not loaded with antibiotics or been exposed to fecal matter at the farm.

For seafood yes, but I'm unlikely to bother regrowing the necessary gut biome for other meats