kdfsjljklgjfg t1_j1xw0pm wrote

This is something I've wondered a lot in reference to lab-grown meat. I can't think of any reason why growing a hanger steak or a chuck eye would be cheaper than ribeye or filet, so there would be no reason to make the lower-quality meats.

I'm ultimately all for lab-grown meat and I hope it takes over, but a part of me wonders if we're eventually going to lose a part of the culinary arts in exchange.