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"Lab-grown meat makers sue Texas over ban on cultivated protein"

Fishbone Jones said:
I wouldn't know personally, I won’t into a McDonalds. I'll go hungry first.😉
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I still have to learn my lesson at KFC - I get the urge once a year or so, then regret the three days it takes for me to digest.
 
Fishbone Jones said:
I wouldn't know personally, I won’t into a McDonalds. I'll go hungry first.😉
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A lifetime on the road has given me an addiction. The Quarter Pounder And Cheese is the perfect meal. The processed cheese slices glue all the components together so that you can hold it in one hand while driving. You just have to get them to go light on the mustard and ketchup or they squeeze out when you squish the bun flat. Calories on the move.
 
ArmyRick said:
I have been following the trend and false promises of phony meat industry (They competition-ish). Truth be told, its not meat and just doesn't pass muster with people.

I could go on and on about human evolution based on our extremely high MEAT det, but skip it. Its just what people don't want, its NOT good for the environment and quite frankly a waste of resources.
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I know I'm going to sound like the crazy conspiracy guy again, but just no...

I want my steak to come from an actual cow, that preferrably lived it's best life possible roaming out in fields, being social with other animals, and sustained itself on whatever it chose to eat off the ground.

I don't want my steak to be grown in a lab by the same general group of dickheads that consistently demonstrate their intent to control every aspect of our lives


I trust cows a whole lot more than I trust Bill Gates. (One of the driving forces pushing this lab grown meat - which he ofcourse stands to profit immensely from)


Kirkhill said:
A lifetime on the road has given me an addiction. The Quarter Pounder And Cheese is the perfect meal. The processed cheese slices glue all the components together so that you can hold it in one hand while driving. You just have to get them to go light on the mustard and ketchup or they squeeze out when you squish the bun flat. Calories on the move.
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I'm a McDouble guy myself

Smaller. Less messy. Highly recommend giving it a shot
 
Kirkhill said:
The problem arises with just putting the word on the package and then putting on display along side the product it is designed to replace.
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You are still conflating plant based products and factory grown meat to make your argument. This thread is about one of those things and not the other.
 
OldSolduer said:
Why is the question.....the current method has worked for eons.
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Why? Well, mainly:
1. Reduce the environmental impact of conventional animal agriculture;
2. Improve animal welfare by eliminating slaughter;
3. Enhance public health by potentially reducing disease risks; and
4. Ensure greater food security by creating a more sustainable and efficient protein source.

Beyond meat doesn't taste beef, but if you through it on hamburger bun with cheese and all the fixings, its close enough to be enjoyable. We ate a LOT of beyond meat burgers during my wife's first pregnancy. If it wasn't for the REDUCILOUSLY high sodium content (and price) we'd probably still eat them.

This is a boomer thread if I've ever seen one, lol.
 
Lumber said:
Why? Well, mainly:
1. Reduce the environmental impact of conventional animal agriculture;
2. Improve animal welfare by eliminating slaughter;
3. Enhance public health by potentially reducing disease risks; and
4. Ensure greater food security by creating a more sustainable and efficient protein source.

Beyond meat doesn't taste beef, but if you through it on hamburger bun with cheese and all the fixings, its close enough to be enjoyable. We ate a LOT of beyond meat burgers during my wife's first pregnancy. If it wasn't for the REDUCILOUSLY high sodium content (and price) we'd probably still eat them.

This is a boomer thread if I've ever seen one, lol.
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Im Gen X.

But I have no interest in lab grown meat, no thanks. You're more than welcome to fill your boots though, you can actually have my share.
 
CBH99 said:
I want my steak to come from an actual cow, that preferrably lived it's best life possible roaming out in fields, being social with other animals, and sustained itself on whatever it chose to eat off the ground.
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As opposed to one raised in a feedlot. Unless you use a local butcher, how does the vast majority of the consumer market who shop in chain grocery stores know the provenance of their food?

I'm with you BTW, but it's been a while since we've bought much more than ground and the odd roast (cheap cut for the slow cooker). I try to work up the nerve to buy a steak but I like both of my kidneys.
 
Halifax Tar said:
Im Gen X.

But I have no interest in lab grown meat, no thanks. You're more than welcome to fill your boots though, you can actually have my share.
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Honest question: if they got to the point that they could make a rib-eye steak that no matter how many times you tried it you COULD NOT tell the difference between lab-grown and real, AND the nutritional contents were, while different, both the same rough level of healthy and "nutritious", would you really care?
 
Lumber said:
Honest question: if they got to the point that they could make a rib-eye steak that no matter how many times you tried it you COULD NOT tell the difference between lab-grown and real, AND the nutritional contents were, while different, both the same rough level of healthy and "nutritious", would you really care?
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Yup, I would.
 
Halifax Tar said:
Yup, I would.
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Fair ball, but does that mean others shouldn’t have the option to go to the alternative if they want? I’m going to (admittedly presumptuously) guess you individual aren’t in this camp, but some of Big Meat out there doesn’t want the alternative on the shelves at all.
 
The Bread Guy said:
Fair ball, but does that mean others shouldn’t have the option to go to the alternative if they want? I’m going to (admittedly presumptuously) guess you individual aren’t in this camp, but some of Big Meat out there doesn’t want the alternative on the shelves at all.
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Ill quote myself here:

Halifax Tar said:
Im Gen X.

But I have no interest in lab grown meat, no thanks. You're more than welcome to fill your boots though, you can actually have my share.
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Your body, your choice. Please give me the same respect.
 
McG said:
You are still conflating plant based products and factory grown meat to make your argument. This thread is about one of those things and not the other.
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Different analogy then.

Cheddar cheese.
Cheddar cheese comes from the Cheddar gorge in Somerset in England using local ingredients and a particular method.

If I use other ingredients is it still Cheddar cheese?
If I use the same process in Warkworth Ontario is it still Cheddat cheese?
If I automate the process is it still Cheddar cheese?
If I use the original materials and method in Cheddar but I produce a crap product (wrong mix of bacteria, wrong strains, mutant strains, phage affected strains, competitive inhibition by contaminating bacteria, yeasts or molds are all common occurrences when culturing product) is it still Cheddar cheese?

I can tell you that those questions have exercised many people and still do on a daily basis making many lobbyists and lawyers rich.

Lawyers keep insisting that words are precise and that vocabulary matters.

I would suggest that, like constitutions, the Oxford English Dictionary is a living tree.

Actinomysin. Myofibrillar protein. Muscle. Flesh. Beef. Cow.
At some level those are all synonyms for that Steak on my plate.

At some level artificial crab legs made from the actinomysin harvested from Alaskan pollock are the same as bologna made from the actinomysin harvested from Albertan beef hearts.

I eat all of the above but I would never confuse them willingly.

On the other hand I do know people that have knowingly and with intent sold horse meat, which is popular in Europe, as beef in the UK, and gone to jail.
 
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