Lab-grown beef, also known as cultivated or cell-based meat, is no longer a science-fiction concept. It is a technological bet on whether humanity can decouple one of its most resource-intensive foods from animals, land, and methane — without losing nutrition, taste, or cultural meaning.
For most of human history, beef began as grass, passed through a ruminant stomach, and ended up on a plate. Today, a growing number of scientists believe that same steak might one day begin its life in a stainless-steel bioreactor, assembled cell by cell, without ever touching a pasture.
But before asking whether we should print beef, a more fundamental question must be asked: do we even have enough cows to feed the world at its current pace?
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