https://phys.org/news/2019-03-tissue-lab-grown-meat.html > This blend of cells and nutrients in specific conditions will allow the cells to develop into mature muscle cells that will form cultured meat. > If this process can be reproduced on an industrial scale, meat eaters could soon be enjoying a slaughter-free supply of meat products. The current texture of cultured meat makes it best suited to sausages and burgers. However, it is hoped that products such as steak and bacon rashers will be developed in the future.