Yikes!

Yep... all very interesting, but ... what the Hell does it *taste* like?!!!

It might look the same, even taste the same, but is it?
Is it the same as cow meat, that was formed from an animal eating grass from a wide area, that has multiple trace elements, from multiple soils, that have broken down over centuries to release essential trace elements? The purpose of food is to supply nutrients, not just to look pretty! Function before profit!

Ugh, that's gross. As a mostly vegetarian you won't find me touching this so-called meat, even if it tastes and feels good.

Next: structural combinations of fat, fake blood vessels and fake gristle into cuts that could never exist in an animal. Biomolecular gastronomy.

Done on an industrial scale, this could supplant the growing gluten intolerance.

I’m 59 and have lived my entire life without eating such an abomination of nature. I feel quite comfortable with the thought of living out the rest of my years without ever doing so. “Looks real” ?!? It does NOT look like any rib eye I have ever had.

Looks like it was boiled in water then "grilled" to make it look better. But as with other comments, what does it taste like, whats the "mouth feel", whats the nutritional makeup? Most importantly; IS IT SAFE?

If it tastes like a rib-eye and it ends the pain and suffering of cows I say great!!!

Worzel, These days many livestock don't get further than a feedlot, at least for the last few months before slaughter. So the mix of different nutrients from varying soils is a myth in their particular case.