I am very curious what price they can get this to. If traditional chicken breast is $11 a pound and this is $20, it’s going to be rough. If it’s around the same or cheaper, it could do very well!
I’m sure that it will initially cost a premium, before coming down in price as the technology matures. I’m also curious about the relative environmental impact that cultivated meat has versus raising livestock.
Right? The water and ghg emission is nearly at the same level as fruits and veggies from what I can tell. That’s intense. Energy use is still pretty high but I imagine that’ll get optimized over time. Low key excited to try it too, I wasn’t too sold on the meat alternatives from beyondmeat, but this looks very interesting.
for fast-food purposes, the plant-based meats (Impossible, Beyond Meat) were generally able to get in the door at parity with ordinary meat from what i can tell. i’m not sure about in-grocery-store, though. they’ve also been racked by waning consumer interest, probably because they seem “faddish” for lack of better wording. that, i honestly think, is the biggest hurdle to cultivated meat–not price.
I buy Beyond Meat bricks for $8.99 a pound. That’s pricey compared to regular beef, but I’m an outlier with pricing. I keep kosher at home and kosher meat is VERY expensive. Between the price and hassle (it requires separate pots/pans, plates, utensils, etc), I keep vegetarian at home. It’s just cheaper and easier.
Beyond Meat lets me cook “beef” dishes for less than kosher beef would cost me and with more flexibility. (Tonight, we had pasta and Beyond Beef meatballs with cheese - a dish I couldn’t make using kosher meat.)
There’s still a market for products like Beyond Beef, but I agree that they’ll need to hit “normal need” price levels before it really takes off.
I am very curious what price they can get this to. If traditional chicken breast is $11 a pound and this is $20, it’s going to be rough. If it’s around the same or cheaper, it could do very well!
I’m sure that it will initially cost a premium, before coming down in price as the technology matures. I’m also curious about the relative environmental impact that cultivated meat has versus raising livestock.
Dang, I figured CO2 emissions would be much better than traditional livestock but I wouldn’t have guessed that much better.
Right? The water and ghg emission is nearly at the same level as fruits and veggies from what I can tell. That’s intense. Energy use is still pretty high but I imagine that’ll get optimized over time. Low key excited to try it too, I wasn’t too sold on the meat alternatives from beyondmeat, but this looks very interesting.
I was wondering that too. It sounds like a promising technology.
for fast-food purposes, the plant-based meats (Impossible, Beyond Meat) were generally able to get in the door at parity with ordinary meat from what i can tell. i’m not sure about in-grocery-store, though. they’ve also been racked by waning consumer interest, probably because they seem “faddish” for lack of better wording. that, i honestly think, is the biggest hurdle to cultivated meat–not price.
I buy Beyond Meat bricks for $8.99 a pound. That’s pricey compared to regular beef, but I’m an outlier with pricing. I keep kosher at home and kosher meat is VERY expensive. Between the price and hassle (it requires separate pots/pans, plates, utensils, etc), I keep vegetarian at home. It’s just cheaper and easier.
Beyond Meat lets me cook “beef” dishes for less than kosher beef would cost me and with more flexibility. (Tonight, we had pasta and Beyond Beef meatballs with cheese - a dish I couldn’t make using kosher meat.)
There’s still a market for products like Beyond Beef, but I agree that they’ll need to hit “normal need” price levels before it really takes off.
Where is chicken breast $11 a pound? That’s like pasture raised organic prices where I am in the US.