While synthetic meat is the most prominent aspect of cellular agriculture and has already attracted vast amounts of venture capital, it is also the most technically difficult to perfect. What is more, while certain kinds of meat like fish, ground beef and chicken breast could soon be commercially scalable, specific cuts like ribs, a T-bone steak, or even fatty bacon, will prove far harder to replicate. The breakthrough will likely come from the same process used to grow muscle tissue being applied to fats and then using a 3-D printer to ‘print’ steaks, bacon rashers or even a leg of lamb.
