The Agriculture Department gave the green light to Upside Foods and Good Meat, firms that had been racing to be the first in the U.S. to sell meat that doesn't come from slaughtered animals
- what's now being referred to as "cell-cultivated" or "cultured" meat as it emerges from the laboratory and arrives on dinner plates.The move launches a new era of meat production aimed at eliminating harm to animals and drastically reducing the environmental impacts of grazing, growing feed for animals and animal waste.
But don't look for this novel meat in U.S. grocery stores anytime soon. Cultivated chicken is much more expensive than meat from whole, farmed birds and cannot yet be produced on the scale of traditional meat, said Ricardo San Martin, director of the Alt:Meat Lab at University of California Berkeley.
Upside, based in Berkeley, operates a 70,000-square-foot building in nearby Emeryville. On a recent Tuesday, visitors entered a gleaming commercial kitchen where chef Jess Weaver was sauteeing a cultivated chicken filet in a white wine butter sauce with tomatoes, capers and green onions. Chen acknowledged that many consumers are skeptical, even squeamish, about the thought of eating chicken grown from cells.
Both firms emphasized that initial production will be limited. The Emeryville facility can produce up to 50,000 pounds of cultivated meat products a year, though the goal is to expand to 400,000 pounds per year, Upside officials said. Good Meat officials wouldn't estimate a production goal.
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