Presently, there are several start-up companies developing lab-grown meat, which includes beef, pork, poultry, and seafood. Meat made in laboratories could mean the end of most unethical treatment of animals and the reduction of environmental costs imposed by meat production. However, for these companies to provide meats that are commercially viable, they will have to overcome certain barriers to entry, most notably cost and taste. While the cost of a single patty has fallen significantly since 2013 (from $300,000 to $600 per patty), expenses will have to drop significantly lower if companies want to compete with traditional meat production. Moreover, they will have to address issues with taste as the patties were reported to have been overly dry from a lack of fat. Nevertheless, if successful, these companies could alter everyday eating habits, making meat consumption more ethical and sustainable for the environment.
