#vatmeat — Public Fediverse posts

The podcast #gastropod did a show recently on vat-meat. My takeaways are that

1. It's definitely getting cheaper and tastier
2. But a lot of companies are still ignoring the importance of fat as a flavor factor
3. It's not scalable at ALL yet, partially due to the cost (normal meat is still heavily subsidized in the US so it's harder to compete with) and the hardware, giant bio-reactors, don't exist yet at the scales necessary for decent production.
4. There's chicken, pork, beef, and fish in the works. Fish sounds the hardest, since it's delicate, especially for fish intended to be eaten raw.
5. Cultured bacon looks like a flag, perfectly symmetrical stripes. Probably a good sign of the oddity we'll have to work past to eat this stuff.
6. It would be way better for everyone if we just ate beans instead of meat, but everyone working on this problem acknowledges that won't happen.

#vatmeat #culturedmeat #cultivatedmeat #meat #science #foodscience #bioreactor