Re:Launch HN: Micro Meat (YC S21) – Technology for scaling c...
by yurishimo on Thursday March 10, 2022 @04:27PM
(#30632711)
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?
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!