[bayesian_horse]

I think it will be easiest to make fish muscles or even use cells from reptiles and insects. Those are less technologically advanced and sophisticated than red meat, speaking from an evolutionary perspective. And I heard at least some companies are trying to commercialize cultured tuna meat.

Even easier would be to identify the proteins that make up the taste of those meats, then use them in plant based meat replacement programs. Much of the satisfaction we get from meat seems to come from hemes, a class of proteins using iron to capture oxygen, and this is what makes meat red in the first place. There are also plant-based heme analogues. All of that is of course limited by consumer feelings.