Am I the only one alarmed about manufactured meat?

(Brian) #21

I ate a small piece of that stuff a few years ago at a church potluck. Someone thought it would be just fine. And for most people, they can tolerate it. Oh, it tasted good and it had a nice texture, too. I think it was supposed to be an imitation chicken nugget. I managed about 45 minutes before I didn’t feel so good at all. The rest gets a little graphic… it’s gonna come out, one end or the other… or both… :frowning:

(icky) #22

I don’t see any virtue shaming going on.

But if talking about the pros and cons of alternative meat, it’s ridiculous to not consider ethics and animal welfare as a potential pro.

#23

biggest question I have is my welfare. Remember the last time some government group decided something was safe for us

#24

Then why would they use it as fake ground beef?

#25

i am sure if there is any in there it is either because some is still in the line

#26

i will leave the next line out

#27

Cultivated beef isn’t veggies masquerading as beef. It would be beef cells grown in the lab, and should have the same DNA.

You could go into the butcher and order a custom cultivation. “Give me a pound of Bessie and 2 pounds of Gus”. :slight_smile:

Cultivated meat might be great with the new automated burger-making machines. It could grow and custom grind the meat right there. :scream:

#28

Humans do have enough arrogance to think they know all the nutrients that nature has so again have doubts the end result is good.

(Ken) #29

You forgot to put IMO before your opinion. Inhumane treatment of animals is subjective, farmed animals in general have better lives than prey animals do in the Wild, the vast majority of which never make it to maturity, because they’re eaten by predators.

I predict that when and if it becomes available, a major part of it’s marketing will be Virtue Shaming.

(LeeAnn Brooks) #30

Where it’s eaten, it’s considered a delicacy, and is more expensive.

But in parts of the world where it’s not typically eaten, they could slaughter horses that are ill or maimed and add as fillers at lower costs.

(Robert C) #31

I do not mind at all - as long as it is clearly labeled so I can avoid it.

(R L) #32

I’m so glad I raise my own!

#33

Just like the beef they slaughter might be ill or maimed…or worse?

Ground up and mixed with other “meat”, you’d have little idea of what you’re getting…

(Robert C) #34

I think part of the point @Anniegirl9 was making is that it depends on the country.

Countries where they monitor things and allow individuals to sue you into bankruptcy if you knowingly add “ill or maimed…or worse” to a product you sell will probably have good quality ground meat.

(Rob) #35

And all the people said … AMEN

#36

It wasn’t all that long ago we were talking about Pink Slime…

(Randy) #37

There seems to be a fear that this fake beef crap will be substituted without our knowledge. I don’t see how that would be a thing.

Just looks like another “Frankenfood” To me. Vegans are always trying to replicate beef because it’s so good.

Full Ingredient List:
Water, Textured Wheat Protein, Coconut Oil, Potato Protein, Natural Flavors, 2% or less of: Leghemoglobin (Soy), Yeast Extract, Salt, Konjac Gum, Xanthan Gum, Soy Protein Isolate, Vitamin E, Vitamin C, Thiamin (Vitamin B1), Zinc, Niacin, Vitamin B6, Riboflavin (Vitamin B2), Vitamin B12

(Anderson Herzogenrath Da Costa) #38

I’m not concerned because I’m sure any restaurant would advertise in bold letters the fake meat to attract vegans.

(Central Florida Bob ) #39

I regularly see things like vegan products trying to imitate meat. Saw some vegan mock barbecued spare ribs the other day. (makes the hair on the back of my neck stand up just to say that) I’ve yet to see any meat product trying to imitate kale or tofu or the other vegan delicacies.

(Ken) #40

Buddhist cooking has long tried to replicate meat with plant ingredients. They use things like bean curd, peanuts, etc. I remember there was a place in W LA on Santa Monica Blvd called “The Fragrant Vegetable” that specialized in it. Never tried it myself, I was too busy eating Cabeza, Lingua and Ceviche when I lived in LA.