The Real Issue With Beef Grown In A Lab: How Do You Get People To Eat It?

The Whopper. The Big Mac. The Baconator. Tissue Culture Beef. One of these things does not sound like the others, and therein lies the problem for Dr. Mark Post of Maastricht University. Post is the architect of a $300,000 burger made entirely from tissue culture beef, or muscle tissue grown in a laboratory with cells procured from a cow. His product and process could completely reinvent the way humans feed themselves, and solve a host of other intractable problems along the way.
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