Recently tried an Impossible burger and nuggets and thought that if nobody told me it wasn’t meat, I’d have thought the patty was made out of a weird kind of meat, rather than make a connection with the taste and texture of plants. Honestly, I might not complain if that was the only kind of “meat” I could have for the rest of my life.
Well, maybe I’d miss bacon.
I’ve yet to find the opportunity to try lab-grown meat, but I for sure would like to try it out and don’t see much wrong with it as long as it’s sustainable, reasonably priced, and doesn’t have anything you wouldn’t expect in a normal piece of meat.
Also, with imitation and lab-grown options, I’d no longer have to deal with the disgust factor of handling raw meat (esp. the juices) or biting into gristle. I’ll happily devour a hot dog, but something about an unexpected bit of cartilage gives me a lingering sense of revulsion.
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I can’t tell if you’re joking or not, but people do already eat plenty of animals with exoskeletons. Insects, lobsters, crabs, etc.
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Lol, I wish edible insects were more available for purchase in the states. They are delicious and chock-full of protein. Might have to farm my own.
Even without diving into ethics, lab meats avoid all the inefficiencies of a complete animal, while providing effectively the same product. Especially beef, no need to clear forests for pasture and worry about cow burps.
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Or maybe that person would eat real meat.
Lab-grown and imitation meats being a gateway drug to it. /s