re: #196 Targetpractice

Nah, I don’t see that happening, at least not overnight. No, I figure instead that you’ll see is “real” meat becoming enormously expensive as “faux” meat replaces it as a dietary staple. Just like pricey restaurants now boast about their beef being “grass-fed” or pork “corn-fed,” they’ll now tell customers that all of their menu is “farm-raised” and none of it comes from a lab. Cooking shows will begin to treat meat that we’d otherwise see discounted down at Wal-Mart like they’re prized delicacies because they have a “unique” quality (taste, smell, look, etc) that you can’t find in grown meat. The biggest victim of all this will be the factory farms which won’t be able to compete with grown meat but will still be too controversial to jump readily onto the “real” meat bandwagon.

Sure, I don’t think that this contradicts my point. Cultured meat will dominate the mass production end of the market, and therefore the market. You’ll have the real meat as a boutique item. You won’t destroy 100% of the market, but I bet the mass market makes up a lot more than 50% of beef production.