Lab-grown meat is created in bioreactors, which aim to grow tissue in a lab by growing cells in vitro (outside of a living body). As you can see, if lab-grown meat is currently all about making a lot of cells from a few cells, it is difficult to produce things like steak, which are heterogenous, while something like a hamburger, which doesn’t need to be innervated or marbled, is much easier to produce. Lab-grown meat is an important innovation because it holds the promise of producing meat without raising livestock, which is a hugely wasteful endeavor and leaves a heavy carbon footprint.
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