Assuming grown meat can be made competitive or even cheaper than farmed meat, then the biggest advantage the latter will still have (at least immediately) will be that the former is really better suited to the processed meat market. I don’t know if it’s possible grown certain cuts of meat, particularly those involving bones that are called for in more traditional recipes. And there are just some purists who would never accept something like barbequed or smoked meats that were artificial in nature.