You can dream, but…lab-grown processed meats, let alone steak, are a very
long way off still.
Part of what stands between you and a lab-grown meat patty (a perennial source of fascination around here) is your gag reflex: the pale strips of cultured muscle cells that are currently the top contender for Petri-dish burgerdom look like scraps of mold, and they must be “exercised”—stretched between Velcro tabs—to strengthen and gain meat-ish texture. A patty made from them will be a hand-assembled stack of about 3,000 scraps, and in order to give the stuff color and iron, the lead scientist of the project opined to Reuters, they might need to soak it in lab-grown blood. Gah.
Still, factory farming ain’t pretty either, and the sheer amount of land and other resources we dedicate to meat production can be enough to make you gag as well.