This burger was created in a lab using cow cells... Is it truly ready for restaurant menus?

Inside a plain building in Oxford, Riley Jackson is cooking a steak. The bright red meat sizzles in the pan and smells just like regular steak. But this one is special — it was made in a lab next door.

It looks and feels almost the same as real meat. “That’s exactly what we want,” says Jackson, who works at Ivy Farm Technologies, the company behind this new kind of food.

Lab-grown meat is already being sold in a few countries and might be available in UK shops soon — in things like burgers, sausages, and pies. Unlike plant-based options, it’s made from real cow cells, so it’s just like regular meat on a biological level.

Supporters believe it could help reduce greenhouse gases from meat production, which are a big part of climate change. But some people doubt this and think simply eating less meat is a better solution.

Others worry lab-grown meat is too processed and that a few big companies might control the market. Earlier this year, lab-grown meat was used in pet food in the UK. Products for people might be next. So now there’s a big question: should we keep making meat in labs?

Fighting Climate-Warming Emissions

People around the world are eating more meat than ever. The UN says meat production has grown five times bigger since the 1960s, reaching 364 million tonnes in 2023. Making just 1 kilogram of beef can release up to 40 kilograms of carbon dioxide.

A 2021 study in Nature Food found that food production causes about one-third of the world’s greenhouse gas emissions. Cows also release methane and need a lot of land and water to raise.

Tim Lang, a food policy expert from City St George’s, University of London, says the problem is very serious. But many politicians are slow to take action because they worry about upsetting the meat industry and losing public support.

Supporters of lab-grown meat say it could help meet the growing demand for meat while creating much less pollution. A UK report in 2021 even suggested people eat 30% less meat by 2032 to help fight climate change.

Lab-Made Foods: Sausages, Eel, and Caviar on Your Plate

To create lab-grown meat, scientists take cells from animals and grow them in dishes. Later, they grow more of them in large tanks called bioreactors. The basic steps are simple, but making the meat taste good and look real is more challenging.

The cells grow in a liquid full of nutrients, and sometimes plant proteins are added to help copy the texture and flavor of real meat. Some companies are also working on making lab-grown seafood like eel and caviar.

Ivy Farm Technologies plans to start with mixed products that combine lab-grown and regular meat — such as burgers and sausages, not full steaks. CEO Dr. Harsh Amin says, “If we want to help the environment, we need products that many people will want to eat. Burgers are a good place to begin.”

Trusting Without Solid Proof...

Companies say lab-grown meat is better for the environment, but many of their claims don’t have strong data to back them up. Dr. John Lynch from Oxford University says these claims often depend on guesses, not facts.

Making lab-grown meat uses energy — not just to grow the cells, but also to make the needed chemicals and nutrients. Also, companies keep their methods secret to stay ahead of competitors, which makes it hard to know exactly how things are done.

In the best-case scenario, lab meat might only release 1.65 kg of CO₂ for every 1 kg of meat, which is better than beef. But if the process uses a lot of energy, emissions could rise to 22 kg per kg of meat, which would cancel out the environmental benefits.

Unlike methane from cows that disappears in about 12 years, CO₂ from lab-grown meat stays in the atmosphere for much longer. Dr. Lynch says this means lab meat could be worse for the climate in the long run.

However, lab-grown meat does use much less land. Lynch thinks that with better technology, it might one day be more climate-friendly than beef — though it still may not beat chicken or pork, which are already quite efficient

Seafood Made in Labs and Its Use Around the World

Singapore was the first to allow lab-grown meat in 2020, followed by the U.S. in 2023 and Israel in 2024. But in the UK, companies say slow rules and approvals are making progress difficult.

Even in countries where it’s allowed, lab-grown meat is mostly only available at special tastings or expensive restaurants. Companies still find it hard to produce enough and keep prices low.

In the U.S., four companies have gotten some level of approval. Wildtype’s lab-made salmon is served at a fancy restaurant in Oregon, and Good Meat’s chicken was first offered in Washington, DC. Most people who tried it said they were “curious and hopeful” about it.

Farmers’ and Fishermen’s Opinions

Some cattle groups in the U.S. have tried to stop lab-grown meat, but big groups like the National Cattlemen's Beef Association haven’t supported these bans. They probably want to keep options open for new technology. People who make lab-grown meat say they don’t want to replace farm animals but to add to the supply. As more people want meat, regular farming might not be enough.

On the other hand, the seafood industry mostly supports lab-grown seafood because it can help protect the oceans and reduce overfishing.

Is “high-protein slurry” really good for the environment?

Vow, an Australian company, sells lab-grown Japanese quail in Singapore and aims to grow. They chose quail for its uniqueness and are adding healthy nutrients like omega-3s.

COO Ellen Dinsmoor says if the meat tastes good, is nutritious, and affordable, people will buy it.

Some critics say focusing on expensive products ignores poorer communities. Dr. Chris van Tulle-ken argues it’s better to eat less meat than replace it with processed lab-grown foods.

Despite this, lab-grown meat offers benefits like less cholesterol and no animal killing. Its future depends on taste and price — if it’s good and cheap, it could become popular worldwide.