IIRC, you can grow fish-steaks in petrie dishes. The researchers who first did it claimed not to have eaten it (for legal reasons), but claim it smelt OK, when fried in butter.
Mince would be easy to make. A real cut of meat (like a rib-eye) would be much harder, but if it's $5/pound for mince "steaks" (patties) and $30/pound for real steaks (massive world-wide demand for tender cuts, but no demand for the tough bits which used to go in hamburgers) then ... well ... people will go for the mince.
And science will eventually give us 100% artificial steaks. Delicious, lab grown meat.
Mince would be easy to make. A real cut of meat (like a rib-eye) would be much harder, but if it's $5/pound for mince "steaks" (patties) and $30/pound for real steaks (massive world-wide demand for tender cuts, but no demand for the tough bits which used to go in hamburgers) then ... well ... people will go for the mince.
And science will eventually give us 100% artificial steaks. Delicious, lab grown meat.