The brisket I ate came from tissue that had developed short meat fibers and had been pressed in plastic molds to approximate the size and shape of a small boneless brisket. It had less chew but much more flavor than a typical grocery store brisket. The biggest difference was how the meat reacted in a pan. As it browned, the surface looked more like coarsely ground meat than whole muscle.
How to call tank-grown meat remains a battle. the United States Breeders Association asked the Ministry of Agriculture in 2018 to limit the definition of meat and beef to products derived from animals born, raised and harvested in the traditional way. The request was denied. States have started. In Georgia, products derived from cell cultures must be labeled as “lab-grown”, “lab-created” or “lab-grown”.
Most producers prefer the term cultured meat or cultured meat. The terms no-slaughter meat or clean meat are preferred by some in the animal rights quota. Cooks, breeders and others who oppose it call it synthetic, fake or modified meat. The debate is likely to be settled, at least legally, when the Ministry of Agriculture decides what require on the label.
David Kaplan oversees the new National Institute of Cellular Agriculture at Tufts University, which in October received a $10 million grant of the Ministry of Agriculture to study cellular meat, from production to consumer acceptance. He prefers the term cultured meat. “Really, there’s nothing artificial about it,” he said.
Dr. Kaplan and others acknowledge that sensitivity to technology remains a barrier. In one consumer survey released this year by the British Food Standards Agency, only a third of respondents said they wanted to try it. Only one in 10 Americans would be interested in trying cell-derived foods or drinks, said Dasha Shor, associate director of the market research firm. mintel.
The first consumer products are likely to be a blend of plant protein and cell-cultured meat, she said, adding that young people are more open to cultured meat than their elders, which is why companies like Aleph Farmsin Israel, are recruiting Gen Zers as Cellular Meat Ambassadors.
Josh Tetrick, Founder and CEO of Eat Just, thinks acceptance is just a matter of time. “When the freezer came out, people thought it was weird too,” he said.