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'No kill' meat, grown from animal cells, is now approved for sale in the U.S.

https://www.npr.org/sections/health-shots/2023/06/21/1183484892/no-kill-meat-grown-from-animal-cells-is-now-approved-for-sale-in-the-u-s

Summary: The U.S. Department of Agriculture (USDA) has approved the sale of cultivated chicken grown directly from animal cells in the United States. The product is produced by GOOD Meat, a division of Eat Just, Inc. and is an alternative to traditional meat derived from cells in a lab. The company has stated that this is a major moment for their company and the industry as a whole.

10 comments

ShatteredScales

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This is awesome. Looking forward to trying it out once it's widely available.

BigPapaE

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Me too! I wonder how long until they can replicate any kind of meat

inspxtr

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Hurray. How far is it that this can be available on the market and people can sort of afford it?

wanderingmagus

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Do any of the nutrients needed to grow the cells derive from animal products?

FanciestPants

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I feel like the market share for alternatives to traditional animal derived meats is getting pretty full with the things like classic veggie burgers, Impossible meats, Beyond burgers, etc. I hope that something like the product in this article can start carving market share out of traditional meats rather than everyone competing for the meat alternatives market.

Finkler

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They can keep it. I won't be trying it.

JerkyIsSuperior

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Any reason, besides "new thing bad"?

kazerniel

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It begins by extracting cells from animals using a needle biopsy.

No OP, but as a vegan I won't be eating this because it still involves the captivity and exploitation of animals.

Of course the amount of suffering is much reduced compared to the current animal industry, so I do agree that this technology is overall a positive development.

Finkler

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No not that just a personal choice

FanciestPants

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Would there realistically be anything that would change your mind on trying it, e.g. if it were significantly cheaper than traditional meat, if it were endorsed by any particular chef (or other person), safety guarantees by FDA, all of the above? My question is honestly just to try to figure out what these companies would need to do so that they're not just trying to push other meat alternatives out of the market, but rather to try to achieve the environmental objectives they seem to be working toward.