Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow.

If Mosa Meat can increase production and continue to sell, its clean beef could be sold for a competitive price of 3,60$ per pound in the next future. Although it isn’t economically competitive to traditional beef, this cultured beef is ethically superior and with endless environmental benefits. Cows take up large pieces of land to reach market maturity, the crops they need to develop are also taking up huge amounts of land and pollution from waste is on the rise. Did you know that growing beef is responsible for more greenhouse gas emissions than the transport sector? Or that over 90% of Amazon deforestation has been attributed to the livestock sector. We’re on a fast road to almost doubling the need of beef meat by 2050. Clean meat could, in the future, eliminate such effects.
An increase in food production is essential in the next decades as world population will almost reach 10 billion in 2050. According to a 2011 study by researcher Hanna Tuomisto, lean meat could require 45 percent less energy, 96 percent less greenhouse gas, 99 percent less land, and 96 percent less water.
So when will we have cultured beef in our corner burger-place? It will take Mosa Meat and others several years to reach and enter markets but also years of regulatory processes, similar to those applied for new drugs. Exact costs are yet to be determined, but 2015 shows that market prices could mean $11 per burger or $36 per pound of cow-free beef. Mosa Meat is also looking at making chops and steaks with 3D printing technology.
More here: http://www.gfi.org/mosa-meat-all-beef-no-butcher

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