The Latest On Cultured Meat

You've all read about how certain bioengineers have been developing new methods to turn stem cells into meat without raising or slaughtering any livestock. We've even done a feature on Memphis Meats, the incredible team that has already produced a meatball using this method. Since then, other companies have joined the cause (like Mosa Meat with its hamburger) and we've received greater insight into what a world of cultured meat would look like!

Fortune reports that the new meat-making process would use 90% less water and half as much energy per calorie of beef, and a report from the BBC adds that it would produce 96% fewer GHG emissions while using 99% less land. Cultured meat can also be tailored to attenuate health risks associated with meat consumption; for instance, this method enables meat producers to precisely control fat content.

Right now, the cost of production is infeasible, but several companies are aiming to have this technology on the market in as little as 5 years. Cultured meat seems like the perfect solution to the problems with contemporary meat production. It’s less damaging for the environment, can help mitigate health risks, and completely sidesteps the ethical concerns about animal rights and welfare. Reducetarians rejoice! We may have the compromise solution we’ve always wanted within the decade.

Written by Taylor Bennett