lab-grown meat

Lab-grown meat, also called cultured or cell-based meat, is produced by cultivating animal cells directly in a controlled environment. Instead of raising and slaughtering animals, scientists extract a small sample of cells—like muscle cells—and provide them with nutrients to grow and multiply. Over time, these cells develop into muscle tissue that can be harvested and processed into meat products. This method aims to reduce the environmental impact, ethical concerns, and resource use associated with traditional meat production, offering a sustainable alternative that closely mimics conventional meat in flavor and texture.