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Lewis Bollard's avatar

Insightful piece! I'd add that there are already lots of research projects working on bringing factory farming to space.

The Lunar Hatch project is working on bringing fish factory farming to space and this article says Chinese researchers are too: https://www.theguardian.com/environment/2025/apr/28/sea-bass-in-space-lunar-hatch-fish-farms-moon-aquaculture

The European Space Agency is working on bringing insect factory farming to space: https://www.esa.int/Science_Exploration/Human_and_Robotic_Exploration/Insects_on_the_space_menu

Bruce Adelstein's avatar

One huge benefit of cultivated meat will eventually be the ability to custom design meat. Evolution has optimized muscle tissue for the animal's survival, not for the taste preferences of people who kill the animal and eat it. (That might actually be selected against.) All sorts of factors figure into taste -- muscle fiber orientation, length, marbling of fat, etc. That's why people have preferences for different cuts of meat. But I presume that all of that could be custom designed and probably augmented. Why not use some alternative fat instead of cow fat in beef? Marble it differently, depending on how you cook it. Or no fat at all? Have largely parallel muscle fiber orientation, with 12% crossing fibers. Maybe 23%. Maybe 75%, just to have a crazy steak. Go for it -- the possibilities are endless. Once all these design options become feasible, I could imagine master chefs custom designing meat. Sure, many people now think they would try it (because it is novel) but not regularly eat it (because it is weird and maybe a little icky), but if it cheaper, customizable, tastes better, and endorsed by celebrities, it will presumably catch on. Although it is an unfortunate metaphor here, if you build a better mousetrap . . . .

BTW, "cultivated meat" or "cultured meat" something similar is probably a better term than "lab-grown meat" since it eventually will be grown in some sort of production facility, not a lab.

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