But people who refuse to eat lab meat will eventually die off. I mean, there are still people buying newly harvested fur, but they seem to be few and far between. Real meat will probably carry a social stigma as soon as fake meat becomes just as good or nearly as good.
I doubt that. Thousands of years of cooking tradition will not disappear any time soon. If it's cheap enough, lab grown meat will mostly occur in heavily processed food because the consumers of that food don't give a shit about what they eat anyway.
I do a lot of home cooking. For something like a nice steak or a whole roast chicken, I would probably stay with the real thing,
But for spaghetti bolognese, a good stew, anything where the meat is minced or cut into bite sized pieces, I would go for lab-grown like a shot, assuming the quality, taste and texture were there.
People are still using real vanille, whereas in most products a sort of vanilla essence is used. I think it might turn out the same with meat; the people who can afford it will get it, others will get the lab grown meat?
