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by dyeje
1557 days ago
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One thing that really interests me about cultivated meat is the potential for designer cuts that would be otherwise impossible (e.g. wagyu level marbled chicken, a beef ribeye with swirls of pork intermixed, etc). Specifically, I'm thinking of fine dining applications. Do you forsee these kinds of applications coming to life eventually, or am I misunderstanding the capability of the technology? |
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