Hehe. I know what you mean. I've eaten something I've killed before (fish, rabbit, deer), but cultured meats tickle the efficiency geek in me. How many tons of cultured meat can you theoretically crank out a day using how much infrastructure? I know too little about this subject, and it drives me nuts. How is the cultured meat kept "Alive" until it's popped out of the tray-tube-wacky form without an active circulatory system? Does it grow its own? What would it use for blood? Would you have to fire voltage through it to "work out" the muscle? Or would you let it set, and have it come out like veal? What maintenance is required during growth time, if any? What is the timeline needed to grow a cultered meat product?

Anyone happen to be following along with this tech, and have handy links that dig into the meatier details?

(Sorry, couldn't resist)

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