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Lab grown protein: if created, would you move to it?
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I'd say price is definitely a factor. I already pass over good cuts of meat for that reason. Also taste/texture/overall experience. If it checs those boxes, and it has been on the market long enough to be confident I won't get instant cancer, then 100%! A little marbled fat makes it better though.
Yeah, definitely some fat is needed...
But I can see hordes of healthy people looking for fatless meat, as they already do I the supermarkets.