Impossible is already pretty good on “ground beef as an ingredient in something”. It’s comically out of the range where it will succeed economically, but it’s also early; if they can get the price down to compete with utility ground beef, I think it would already do phenomenally well in the market on a taste and feel dimension.

It’s not going to knock off any boutique burger and obviously not even a round steak, but I think that cultured meat is at least even-money to take a 30% market share of “beef” in the next 30 years.

Beyond and Impossible is doing well. Like solar, replacement would be harder sale. Focus on uniqueness, specific use cases probably better.

This has been my experience. I'm pretty happy with more processed lab meat. Burgers, chicken nuggets, etc.

If the texture/experience of chicken breast or a filet mignon can be perfected though, then we're talking about mass adoption on a global scale.

I do wonder if this means a potential end to cooking methods like BBQ. The skeleton of the animal plays a huge role in that cooking environment, I wonder if we can replicate it as well?

Looking forward to the future!

Joe Sixpack. Gonna use this one

It's a term that was made popular by Sarah Palin during the 2008 vice presidential debates to describe a regular average Joe who always arrives with a six pack of beer in one hand when he shows up to visit.

Oh god.