Okay folks, this might be a tough one to “stomach.” While browsing the New York Times this week, I came across an article that grabbed my attention. It discussed recent developments in “cultured” or “in vitro” meat. Basically, these terms refer to meat that has been grown in petri dishes with the use of animal muscle tissue or stem cells. It’s a lengthy and extremely expensive process (about $350,000 of research went into creating the first prototype), and it hasn’t been perfected yet. The meat is edible, but it doesn’t look like the juicy hamburger we’re accustomed to. The process is still in the early stages of development, and the scientists behind the process claim that this could be the future of meat consumption around the globe.
Science like this always encourages a slew of arguments on both sides. Is it ethical? Is it safe? Is it just too strange to even consider? A study done by the Environmental Science and Technology journal in 2011 found that by creating meat in a laboratory, the use of water, land and energy needed for the traditional raising of livestock would be greatly reduced. As the demand for meat increases right along with the population size, studies like this are becoming more and more necessary. Many would propose a vegetarian or vegan lifestyle as a sensible alternative, but the reality is that most humans consume animals. Is engineered meat really the answer?
One commenter on the New York Times website raised the discussion of meat produced by anencephalic animals, or animals genetically engineered to be born without a brain. Among other things, this would render them unable to feel pain, one of the major concerns of animal welfare activists. There is very little information on this subject, but it appears that it would be far less expensive than in vitro meat. It would also be naturally formed rather than being grown in a lab. However, the thought of brainless animals being genetically grown to satisfy our meat cravings conjures up science fiction-like images that make me shudder. I’ll take the rice and beans, thank you.
It’s all certainly “food for thought!” One comment on the New York Times website speculated that cultured meat might lead to the first kosher cheeseburger. I’m not so sure about that– after all, the meat is grown from stem cells that originally belonged to a cow. But the fully formed meat itself would never have been attached to a living creature… what does that mean for the laws of kashrut? Beyond kosher, I am more interested in the ethics of cultured meat. Part of me likes the idea of knowing that no animal was harmed in the creation of my steak. The other part of me gets the willies thinking about meat grown in a petri dish.
How do you feel about it? I would love to hear your input on this controversial topic!
Source: Fountain, Henry. “Engineering the $325,000 In Vitro Burger.” The New York Times. The New York Times, 12 May 2013. Web. 13 May 2013.
Jay says
I see so many comments mentioning how “disgusting” this would be. Well, we eat all sorts of “disgusting” things in life, although they seem normal to us because they are standards in our society. I actually love this idea… itll prevent harm to animals.. which is one of the main reasons vegans choose to be vegans. If this goes mainstream, then hopefully the only foods we need to be concerned about eating are the ones that simply dont taste good!
Ilene Spector says
Pile a flavored Parve frozen cooked veggie burger (Morningstar Farms?) with lettuce, tomato, onions, pickles, sauce and your favorite cheese….Viola! You have a kosher cheeseburger! Better and healthier than a Big Mac or Whopper…..
Mashugana says
Disgusting is disgusting!
I try not to eat meat and after this article…..yukkie 0-(
G-d created in six days and then rested 0-)
Mankind created this hamburger thing and then we all get sick 0-(
Richard Reiser says
While we’re talking trafe, the best oysters ever were pulled up from an oyster farm in Hiroshima Bay and eaten in the moment. Like with vegetables, nothing beats fresh!
Richard REISER says
We tried urchin right out of the ocean in a little bay off of New Zealand. Fantastic! Same with their famous mussels (not kosher, either.)
Richard Reiser says
Give you ideas, my dear Shiksa?
http://www.gefiltefest.org/gefiltefest-2013