Just saw this article on test-tube-grown meat.
In five to 10 years, supermarkets might have some new products in the meat counter: packs of vat-grown meat that are cheaper to produce than livestock and have less impact on the environment.
According to a new economic analysis (.pdf) presented at this week's In Vitro Meat Symposium in Ås, Norway, meat grown in giant tanks known as bioreactors would cost between $5,200-$5,500 a ton (3,300 to 3,500 euros), which the analysis claims is cost competitive with European beef prices.
"To produce the meat we eat now, 75 to 95 percent of what we feed an animal is lost because of metabolism and inedible structures like skeleton or neurological tissue," Jason Matheny, a researcher at Johns Hopkins and co-founder of New Harvest, a nonprofit that promotes research on in vitro meat, told Wired.com. "With cultured meat, there's no body to support; you're only building the meat that eventually gets eaten."
Researchers can currently grow small amounts of meat in the lab, and have even been able to get heart cells to beat in Petri dishes. Growing muscle cells on an industrial scale is the next step, scientists say.
I've eaten some weird things on this trip -- raw squid, boiled chicken feet, duck tongues, etc. -- but I don't think I would eat "vat grown meat".