(AP)

Tastes like chicken? Taste testing the artificially grown meat

For the first time ever, people have eaten chicken without killing a chicken


Nikhil Swaminathan
March 23, 2017 8:00PM (UTC)
This article originally appeared on Grist.org.

On Tuesday, the startup Memphis Meats served strips of fried chicken and duck à l’orange that it had grown from cells in a tank. How did it compare to the barnyard variety?

“Some who sampled the strip — breaded, deep fried and spongier than a whole chicken breast — said it nearly nailed the flavor of the traditional variety,” the Wall Street Journal reports. “Their verdict: They would eat it again.”

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The point is to blow up the meat industry by growing chicken more cheaply, and without the environmental and ethical entanglements of the current industry. There’s a long way to go before this kind of operation beats industrial meat on price, but the cost of production is dropping like crazy. In 2013, Mark Post created a no-slaughter burger at $325,000 per pound, last year Memphis Meats made a meatball at $18,000 per pound, and now it says it can produce a pound of chicken for $9,000.

The expanding demand for food over the next 30 years will be largely driven by humanity’s hunger for meat. If we can find a more efficient way to meet this demand, it would relieve the pressure on the strained systems that support life on earth. And chickens around the world would remember this day … for approximately two seconds, before they get distracted.


Nikhil Swaminathan

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Chicken Food Sustainability

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