Cultivated meat is real meat grown from animal cells in a bioreactor, offering the same muscle, fat, and connective tissue found in farmed meat - without slaughtering animals. It matches the taste, texture, and nutritional profile of conventional meat and meets regulatory standards as an animal-derived product.
Key points:
- Production: Made by multiplying animal cells in a nutrient-rich environment.
- Environmental impact: Uses up to 90% less land, 92% fewer greenhouse gases, and far less water than conventional farming.
- Nutritional value: Protein, fat, and micronutrient levels can be tailored for consistency and specific health needs.
- Cooking: Cooks like regular meat, suitable for dishes like burgers, curries, and stir-fries.
- Regulation: Treated as real meat by global regulators, ensuring safety and labelling standards.
Cultivated meat isn’t just an alternative - it’s meat produced in a new way, with a focus on efficiency and reduced resource use.
How is cultivated meat (a.k.a. cultured meat) made exactly?
How Is Cultivated Meat Made?
How Cultivated Meat is Made: From Cell to Meat in 4 Steps
The Cell-to-Meat Process
The process begins with a small biopsy taken from animals, such as chicken embryos or cattle. This sample collects muscle satellite cells, which have the remarkable ability to multiply indefinitely. Thanks to this, a single biopsy can generate an endless supply of cells, removing the need to collect additional samples from animals in the future [4][5].
These cells are then placed into a sterile bioreactor, a controlled environment designed to replicate the conditions inside an animal's body. The bioreactor is filled with a nutrient-rich medium that mimics blood plasma, providing essential components like amino acids, sugars, vitamins, and growth factors [3][4]. In this carefully monitored environment, the cells first multiply and then develop into muscle, fat, and connective tissues [2][3][8].
To ensure proper growth, the bioreactor maintains the ideal temperature, pH levels, and oxygen supply. The result? Real animal tissue - genuine meat - produced without the need for raising or slaughtering animals [3][4]. This precision-driven method is what sets cultivated meat apart from traditional production.
Differences from Conventional Meat Production
Cultivated meat production is a far cry from the lengthy and resource-heavy process of conventional farming. Traditional methods involve raising animals for months or even years before they are slaughtered and processed. This approach demands large numbers of animals and comes with risks of contamination at various stages [2][3][4]. In contrast, a single biopsy from one cow can theoretically produce the same amount of meat as 80 cows raised through conventional means [4][5].
The efficiency gains are also striking. Cultivated meat uses just 3–4 calories of feed for every calorie of meat produced, avoiding the energy losses associated with animal movement, body heat, and the growth of non-edible parts [4]. Additionally, because it’s produced in closed, sterile systems rather than open farms, it eliminates risks tied to slaughter-related contamination and uses significantly fewer resources [2][4][9]. This streamlined and resource-efficient process ensures that cultivated meat meets the standards of traditional meat while offering a more sustainable alternative.
Nutritional Comparison: Cultivated vs Conventional Meat
Cultivated meat mirrors the macronutrient profile of conventional meat, offering 18–25 g of protein per 100 g, a complete set of amino acids, and negligible carbohydrates. This is achieved by using the same muscle and fat cells as traditional meat sources [2][7]. Fat content is tailored to suit specific products, whether it's lean mince or a richer burger [2].
The standout difference is in control and consistency. Conventional meat's nutritional content can vary widely due to factors like the animal's breed, age, diet, and farming practices [7]. In contrast, cultivated meat is produced in controlled bioreactors with carefully defined inputs, resulting in more consistent nutritional profiles across batches [2][4]. This is particularly useful for dietitians creating balanced meal plans, regulators assessing health claims, and UK consumers relying on accurate nutrition labels for managing aspects like saturated fat or iron intake [2].
Nutritional Comparison Table
| Nutrient / Feature | Conventional Meat | Cultivated Meat |
|---|---|---|
| Protein | High, complete amino acid profile [7] | Matches conventional meat; early studies show similar profiles [2][7] |
| Total Fat | Varies by species and cut | Formulated to match traditional levels for specific products [2][7] |
| Saturated Fat | Often high, especially in beef and lamb | Can be adjusted to lower levels while increasing unsaturated fats [2][7] |
| Omega-3 Fatty Acids | Variable; higher in grass-fed meats | Can be enriched through the growth medium [2][7] |
| Iron (Haem) | Key source of bioavailable haem iron [7] | Can include haem from muscle cells; levels depend on medium design [7] |
| Vitamin B12 | Essential dietary source [7] | Needs to be added or fortified during production [7] |
| Batch Consistency | Varies by animal, feed, and season | Highly consistent due to controlled production [2] |
This level of control not only ensures consistency but also opens doors for targeted nutritional improvements.
Customising Nutritional Content
The controlled environment of cultivated meat production allows for customised nutrition [2][7]. By adjusting growth conditions and formulations, producers can tweak fatty acid profiles - for instance, reducing saturated fats and increasing monounsaturated and omega-3 fats to align with UK cardiovascular health recommendations [2][7]. Specific micronutrients like iron, vitamin B12, or vitamin D can also be enhanced through the culture medium or fortification, addressing common nutritional gaps [2][7].
Some nutrients that conventional meat naturally contains due to the animal's metabolism and diet may be lower or absent in cultivated meat unless intentionally added [7]. However, this challenge offers a unique opportunity: manufacturers can create multiple product variants. For example, a "standard" version might mimic traditional mince, while a "heart-health-focused" option could feature improved fat profiles and added omega-3s. These options could be clearly labelled for UK consumers, offering choices tailored to specific health needs [2]. This ability to optimise nutrition positions cultivated meat as more than just a substitute - it could become a healthier evolution of the foods people already enjoy [2][7].
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Taste, Texture, and Cooking Properties
How It Tastes and Feels
Cultivated meat is made from the same muscle cells, fat cells, and connective tissue as conventional meat. This means it contains the same proteins, amino acids, and lipids that give meat its distinct flavour when cooked [2][4]. Early taste tests of cultivated beef and chicken suggest the flavour is strikingly similar to their traditional counterparts. Professional tasters and chefs have noted that it’s unmistakably beef or chicken, with each retaining its species-specific taste [2][7].
When it comes to minced or processed forms - like burgers, nuggets, or meatballs - cultivated meat delivers on juiciness, tenderness, and chew. This is thanks to the use of the same muscle and fat cells, though these are arranged in simpler forms. However, recreating the intricate fibrous structure of whole cuts, such as steaks or chicken breasts, is more complex. As a result, these early products often have a softer or more uniform texture compared to traditional cuts with their distinctive muscle fibres and marbling [2][7]. On the plus side, cultivated meat is grown in controlled conditions, ensuring consistent flavour, fat content, and tenderness without the variations caused by animal stress or diet [2].
In December 2025, cultivated chicken tempura was served by Michelin-starred chefs, highlighting its potential in high-end cuisine [1]. This consistency also means it performs dependably in the kitchen.
Cooking and Using Cultivated Meat
Cultivated meat behaves much like conventional meat when cooked. It browns and caramelises beautifully, handles marinades, rubs, and sauces with ease, and retains its fat and moisture, much like high-quality minced meat [2][7].
Initially, cultivated meat is available in ground or formed formats, making it ideal for popular UK dishes like Bolognese, cottage pie, burgers, curries, and stir-fries. The cooking process is virtually identical to that of conventional meat, so it’s easy to incorporate into everyday recipes [2][7].
Although cultivated meat is produced in sterile environments, food regulators are likely to classify it as raw meat. This means standard UK food safety guidelines still apply: keep it chilled, avoid cross-contamination, and cook it to the correct internal temperature [9]. For home cooks, Cultivated Meat Shop provides chef-approved recipes and practical tips tailored to British cooking traditions [2].
Why Cultivated Meat Qualifies as Real Meat
Biological Structure and Composition
Meat is generally defined as edible animal tissue, which includes skeletal muscle along with fat and connective tissue, sourced from animals like cattle, pigs, poultry, and fish [4]. Cultivated meat fits this definition because it’s made from the same animal cells that naturally form muscle tissue. These cells, sourced from animals or established cell banks, are grown in a controlled environment to develop into muscle, fat, and connective tissue - the same components you’d find in a traditional steak or chicken breast.
"Genuine animal meat… produced by cultivating animal cells in a safe and controlled environment." - Good Food Institute [4]
Scientific studies back this up. For instance, a metabolomics study comparing conventional chicken breast with cultured muscle cells revealed that while some metabolite concentrations differed, the overall metabolic profile was strikingly similar. The key difference lies in where the muscle tissue grows - inside an animal or in a bioreactor - not in the fundamental nature of the cells themselves. This cellular authenticity not only solidifies its classification as real meat but also guides how regulatory bodies assess its safety.
How Regulators Classify Cultivated Meat
Regulatory agencies already treat cultivated meat as real meat. In the United States, both the FDA and USDA oversee its production, ensuring it meets stringent safety standards. Singapore led the way with its approval in 2020, setting a precedent for compliance with food safety protocols. In the UK and EU, cultivated meat will follow the Novel Foods pathway but must meet the same compositional and labelling standards as traditional meat.
For UK consumers, cultivated meat will eventually sit alongside conventional options, clearly labelled to indicate its animal origins. Resources like Cultivated Meat Shop are helping to educate consumers about its cuts, cooking methods, and nutritional details, ensuring it’s easy to understand and integrate into everyday meals.
Conclusion
Cultivated meat represents a groundbreaking step forward in food production. Developed from animal cells to form real meat tissue, it mirrors the structure of traditional meat. Its biological makeup ensures it meets regulatory standards, classifying it as an animal-derived product that adheres to the same safety and labelling requirements as conventional meat.
When powered by renewable energy, cultivated meat offers a striking environmental advantage. It has the potential to reduce greenhouse gas emissions by up to 92%, decrease land use by 90%, cut air pollution by as much as 94%, and improve feed efficiency nearly threefold compared to traditional meat production [4].
That said, the process isn’t without its challenges. Current hurdles in production remain, but advancements in food-grade media and renewable energy could slash its carbon footprint by an additional 80% when compared to beef [6]. With rapid progress in the field, regulatory approvals are already being granted, and commercialisation is well underway.
These developments signal a major shift in how we approach food production. Cultivated meat is not just a concept - it’s a tangible, sustainable alternative that could reshape the way we feed the world. For more details, a sneak peek at upcoming products, or to join the UK waitlist, visit Cultivated Meat Shop.
FAQs
What is the impact of cultivated meat on animal welfare?
Cultivated meat offers a major step forward for animal welfare, as it removes the need for conventional farming and slaughter. Rather than raising animals for food, this approach grows meat directly from animal cells in controlled settings, significantly cutting down on animal suffering.
This method allows us to satisfy the demand for genuine meat while addressing the ethical dilemmas tied to traditional farming, presenting a kinder and more sustainable way to produce food.
Can cultivated meat be tailored to meet specific dietary requirements?
Cultivated meat holds the potential to be adjusted to meet specific dietary requirements. For instance, it can be crafted with lower fat levels or enriched with extra nutrients, aligning with various health goals and personal preferences.
This customisation opens up new opportunities for offering healthier food options while maintaining the flavour and quality people expect.
What are the environmental advantages of cultivated meat compared to traditional meat?
Cultivated meat brings a range of environmental benefits compared to traditional meat production. By producing meat directly from animal cells, it dramatically cuts down greenhouse gas emissions, offering a step forward in addressing climate change. It also uses significantly less land and water, making it a better option for a world with an ever-growing population.
Traditional farming methods often result in deforestation and the destruction of habitats, putting immense pressure on natural ecosystems. Cultivated meat, on the other hand, reduces this impact, offering a way to enjoy the flavour and nutrition of real meat without compromising the planet’s resources.
