The Meat of our Future

Of all the foods that exist, beef is probably one of my favorite. However, each time I take a bite of a juicy hamburger there is the constant thought of the numerous disadvantages of meat consumption. With a predicted amount of an average American eating approximately 222 pounds of meat and poultry in 2018 , the downsides of eating meat can’t be ignored. Luckily, there is soon to be an alternative to the traditional ways of curating beef: lab-grown meat.

Fresh Meat (c) Jon Sullivan
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What is Lab-Grown Meat?

In short, lab-grown meat such as beef is made by first taking a sample of a cow’s muscles cells. Then, with the help of amino acids and carbohydrates, it allows the muscle cells to multiply and grow to form muscle tissue. The end result will have the similar characteristics of ground beef.

The advantages of Lab-Grown Meat?

Also known as cultured meat, there are currently numerous advantages of lab-grown meat. Firstly, a study in Environmental Science and Technology showed that cultured meat produces 96% less GHG commissions, required 99% less land and uses 92% less water. Hence, showing that lab-grown meat would lead to less environmental damages compared to traditional meat production.

Hence, with all the advantages it brings, it is possible that lab-grown meat may be an alternative that many people will choose. After all, who wouldn’t love to eat an ethically produced and environmentally sustainable  hamburger!

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