Beef is growing in the Petri dishes of ETH professor Ori Bar-Nur, an expert in regenerative and muscle biology. However, he hasn’t yet tasted the cultivated meat because human consumption requires official approval in Switzerland. However, Bar-Nur has colleagues who have participated in approved tastings of lab-grown beef. They describe the taste and consistency as being similar to that of real meat. After all, it is beef, the only difference being that no cow needs to be slaughtered in order to obtain it.
Researchers grow thicker, more realistic lab-grown beef muscle in the lab
