If they can fine-tune the ratio and distribution of fat/muscle it could very well be the most delicious meat ever eaten, but that’s a big If that will take years (probably decades) of research.
However I can absolutely see it becoming cheaper with a couple years of streamlining the process.
There’s more to flavor and texture than just the ratio of fat to lean, not to mention the color. Consider farmed vs. wild-caught fish (especially salmo), pastured vs. caged chicken, grass vs. corn-fed beef, etc.
If they can fine-tune the ratio and distribution of fat/muscle it could very well be the most delicious meat ever eaten, but that’s a big If that will take years (probably decades) of research.
However I can absolutely see it becoming cheaper with a couple years of streamlining the process.
There’s more to flavor and texture than just the ratio of fat to lean, not to mention the color. Consider farmed vs. wild-caught fish (especially salmo), pastured vs. caged chicken, grass vs. corn-fed beef, etc.