Memphis Meats Introduces Meat Grown In A Lab

Comment: On 4 February 2016 Memphis Meats debuted their first lab grown meat in the form of a meatball in San Francisco.

Rather than seeking less painful means of slaughter, which is the direction the slaughter industry wants to go – which is a contradiction in itself (after all, slaughter is slaughter) – Memphis Meats is growing animal tissue in laboratories from live cells obtained from fetal blood serum of unborn calves.

Memphis Meats is jumping ahead by a few giant steps, possibly half century, with the goal of eliminating the slaughter industry.

Though they claim not to have to raise animals for the purpose of eating them, they’ll still have to raise some animals for their live blood serum cells. Even so, the number of animals saved from horrific, drawn out deaths in slaughter houses and elsewhere can be potentially huge – eventually eliminating the slaughter industry altogether. And once we perfect the process, then other countries will want to get on board.

On the other hand, if once they obtain the cells, they can reproduce more cells from the original cells, then the enslavement industry of those we eat will be eliminated as well.

This doesn’t mean that the plant-based alternative meat industry should in any way slow down their endeavors to produce humane meats. What it means is that the more people who participate in eliminating torture and slaughter, the greater the odds of success.

HWH

---

From VegNews:

Memphis Meats is one of the newest—but most promising—contenders in the race to produce animal-free meat.

 

---

Go directly to Memphis Meats

Why Memphis Meats?

We love meat. But like most Americans, we don’t love the many negative side effects of conventional meat production: environmental degradation, a slew of health risks, and food products that contain antibiotics, fecal matter, pathogens, and other contaminants.

That’s why we started Memphis Meats. We’re creating a new kind of farming, one that provides the same delicious meat we grew up with—without all the drawbacks.  With one foot in San Francisco and the other in Memphis, Tennessee, we’re using the innovative spirit of Silicon Valley coupled with the rich culinary traditions of the American south to provide better meat for the entire world.

Our concept is simple.  Instead of farming animals to obtain their meat, why not farm the meat directly?  To that end, we’re combining decades of experience in both the culinary and scientific fields to farm real meat cells—without the animals—in a process that is healthier, safer, and more sustainable than conventional animal agriculture.  Our products are delicious, too: all are developed with recipes honed over a half century by award-winning chefs.

---

---

---

---