Lab Grown Meat: Why It’s Not the Meat of the Future

Critics of meat production and consumption tout lab-grown meat, also known as cell-cultured meat, as a feasible, cruelty-free alternative to eating beef. They claim that grass-fed tacos are bad for our health, bad for our environment, and unsustainable for our future. These claims are untrue as they pertain to well-managed grass fed beef farms because organic grass fed meat and finished beef is superior to conventionally raised beef. Therefore, buy grass fed beef is both healthful and a net benefit in its environmental impact.

Lab-grown meat is not soy-based. It's more in line with sausage, from which lab-grown heart gets its nickname. Grown in a vat of blood serum from dead baby cows, it's far different from tofu. Unfortunately, the mass public doesn't know all the details yet because these products and their companies are still relatively new.

Growth of tissue in the laboratory can be achieved by placing stem cells into a bioreactor and administering certain chemicals to the mixture. The scientists have discovered a way to colour mature muscle cells, grind them together with their fats and mix the resulting paste using an industrial mixer to create 4" patties which are then flash frozen. Complex shapes can't be moulded with this tech, so for now, it is only suitable for burger patties or as ground meat that can be used as a topping for salads or mixed with pasta sauce. 3D printing may someday allow the further development of this project by creating more complex prototypes.

The Problems with Lab-Grown Meat

There's no animal fat.

This is a highly processed piece of meat resulting from the heavy processing of saturated fat found within the cells that have been cultivated in a lab. While proponents claim this is somehow an improvement over traditionally raised and finished cattle, the difference couldn't be starker, with grass-fed and finished beef being far superior to faux meats made from cultured cells.

Lab-grown meat is nutritionally inferior to grass-fed beef.

There are added antibiotics and preservatives in all forms of meat, so those considering eating lab-grown meat should not expect the final product to be pure or natural. In addition, there's little known about the nutritional quality of lab-grown meat as it is still an emerging product. Still, some have doubts that lab-grown hearts will be as healthful as conventionally raised beef in iron, zinc, and B vitamin content.

We agree that the way animals are raised for their meat in the United States leaves much desired. Most cattle are raised in concentrated animal feeding operations (CAFOs) and fed a diet of soy and corn, a far cry from grass or pasture-fed and finished. As a result, animals in the US have poor living conditions, health issues, and a short life span.

However, this doesn't mean lab-grown meat is an adequate solution.

With a meal like this, you'll be transported to the piazza in Italy with the sound of mandolin music and the aroma of fresh basil–thoroughly washing away that dull office feeling of cubicles and fluorescent lighting. So to find out more about what's on the à la carte tonight, come on over!

Cultured meat should play a part in our future food system. But to get there, we need to raise the level of research, development and investment into sustainable alternatives. We cannot afford to miss out on the chance to create a sustainable food future for everyone by further prioritizing the need for high-quality meat products produced conventionally at scale. Ultimately though, our primary involvement should be in implementing scientific innovation related to feeding and supporting our global population.

Conclusion

For more information, reach out to Maleny. 

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