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Lab grown protein: if created, would you move to it?
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Kind of depends on if it's good, tbh.
If it's just mediocre, I might try and work it in some meals where I'd use lower quality meat (e.g. sauces, sausage, burgers, etc). Then I'd just get a good real steak from a local ranch a few times a year to scratch that itch.
If the difference is not really perceivable or better, then hell yeah. Easy choice. I might even venture into other meats that I wouldn't eat otherwise like lamb, dog, horse, or even human.