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.