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Australia’s first lab-grown meat will be on menus within weeks
(www.theguardian.com)
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this post was submitted on 19 Jun 2025
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I have tried a tiny sample of what was meant to be a hamburger pattie/mince thing. It was not big enough to really judge - but it gave an idea.
It tasted different, the texture was definitely different to what you know. But it wasn't bad. I think we'd get used to it. They said they were nowhere near making a steak be similar.
Cool, how long ago was this? It seems like there will be a fair bit of time between strange mince and familiar steak. The exotic faux gras is a smart move in this early game if they can pull it off, because the texture doesn't have to match a structured muscle.
A couple of years ago at a University Open Day.