"Today's special meat is a chop of Grévy's zebra flank, fresh out of the exercise amplifier and seared in giant squid fat." The era of exotic meats grown to order--with no animals killed in the process--could be on its way. This summer in London, Dr. Mark Post's team from Maastricht University is at long last going to serve up the famous burger made from beef cells grown in a laboratory bioreactor. The highly anticipated in-vitro meat has been under development for years, and the project has co...
"Today's special meat is a chop of Grévy's zebra flank, fresh out of the exercise amplifier and seared in giant squid fat." The era of exotic meats grown to order--with no animals killed in the process--could be on its way. This summer in London, Dr. Mark Post's team from Maastricht University is at long last going to serve up the famous burger made from beef cells grown in a laboratory bioreactor. The highly anticipated in-vitro meat has been under development for years, and the project has co...
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