This is gonna be the thread where we talk about stuff

You do notice that they say this'd be perfect for hamburgers or sausages, though - they're not offering this as the solution to your steak guilt just yet.

In vitro meat certainly has the technology - problem is, the meat ends up with a texture similar to tofu. Real meat consists of muscle, where the cells have a particular shape and alignment and divide in a certain way, and the distribution of fat and capillaries and such throughout any given hunk of meat change the texture. Real meat has blood in it; 's why red meat's one of the best sources for dietary iron.

Unless you feed your undifferentiated flesh mass with a specially-built set of haemoglobin-carting capillaries (which'd raise the cost overall of producing the meat), it'll only be meat-components reconstituted in a homogenised form.