Would you eat meat grown in a lab, not on a farm?
Once a science fiction fantasy, lab-grown meat — also called cultivated or cell-based meat — is now being quietly developed and tasted in Australia. With growing concerns around climate change, animal welfare, and food security, this high-tech protein alternative could soon reshape what’s on your plate.
So how is it made?
Lab-grown meat starts with a small sample of animal cells, typically taken through a biopsy from a living cow, pig, chicken or fish. These cells are then placed in a controlled environment — a bioreactor — and fed a mix of nutrients, vitamins, and growth factors. Over a few weeks, they multiply into muscle tissue that mimics traditional meat. No slaughter. No paddocks. Just cells doing what cells do.
But is it vegetarian or vegan?
That depends on who you ask. Technically, lab-grown meat is real meat — made from animal cells. So it’s not vegan and unlikely to satisfy strict vegetarians. However, for many people who avoid meat for ethical reasons, it offers an animal-free slaughter process and a significantly smaller environmental footprint. It may not be plant-based, but it aligns with many of the values that drive people to seek alternatives.
What about health and safety?
Research so far suggests lab-grown meat is safe to eat, though long-term studies are limited. Some early critics point to the use of antibiotics or growth media in production, but modern startups are working on clean, serum-free methods to avoid these concerns. Nutritionally, cultivated meat is comparable to its conventional counterpart — with potential for enhancements like less saturated fat or added nutrients.
Who’s doing this in Australia?
Several homegrown startups are already making moves. Vow, based in Sydney, has cultivated everything from kangaroo to quail and even exotic meats not typically available. Magic Valley, in Melbourne, is working on cultivated lamb, and All G Foods is investing in cultivated beef. These companies are receiving millions in backing from both private investors and government grants.
Can you buy it yet?
Not quite — cultivated meat is not yet approved for sale in Australia, although regulatory processes are underway. Singapore was the first country to legalise it, and the U.S. followed with limited approvals in 2023. Australian startups hope for domestic approvals within the next 12 to 24 months.
And the taste?
Testers report it’s almost indistinguishable from traditional meat. The texture, aroma, and flavour are all there — because it’s the same tissue, just grown differently.
Lab-grown meat might not replace the barbecue sausage just yet, but the future of food is cooking — in petri dishes, not paddocks. Would you give it a try?
Let us know in the comments section.
