How would you like your steak down? Rare or singed by a Bunsen burner.
Steak, up until quite recently, has come from animals. That’s all about to change thanks to an Israeli start-up that has figured out a way to create steak in a laboratory.
If the idea of a buffalo or ostrich dying so that you can enjoy a delicious buffalo steak or a hearty slice of well-done ostrich meat than this could be the solution.
High-end restaurants in not just the United States but also across Asia and Europe are expected to be plating up these lab-grown steaks by 2021.
Food eaters (which is almost everybody on the planet) have become increasingly concerned with where their meals come from. They care more about the environment and about the animals themselves than they ever have before. Lab grown meat is the future and Israel’s Aleph Farms hopes to be on the front line.
Restaurant goers who can’t bear to think about all the goats, deer and zebus that have gone into their meals can rest easy with this new way of making steak than involves no animal death whatsoever.
How it works is like this: Aleph Farms takes cells from a cow and using those cells can create minute steak. Which is the itty-biddy tiny steaks high-end restaurants like to fling onto plates for high-end eaters to enjoy.
Traditional thick steak is the next step for the lab, and they eventually hope to be able to produce these steaks on a mass scale.
And while yes, they are being odd by taking a cow and turning that into the steak, maybe in the future they’ll also use bison cells or the cells of a reindeer to recreate the more traditional steaks we know and love.