Where's the Lab-Grown Beef?

Past promises of lab meat were overly optimistic.

By Michael Stone
Apr 10, 2017 5:00 AMNov 21, 2019 9:32 PM
Cultured tissues for lab beef - Luining
Today, Mark Post says even one beef patty needs more cultured tissue than what's above. (Credit: Daan Luining/Mark Post Lab/Maastricht University)

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More than a decade ago, Discover covered the concept of a coffee-maker-like device that could, overnight, turn a few animal muscle stem cells into a nice hunk of meat.

The July 2006 story, “The Way of All Flesh,” explains the vision of biologist Vladimir Mironov: Those muscle cells would be harmlessly extracted from an animal, and with the right nutrients and environment, they’d multiply just as they would in their original host, but even more rapidly.

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