Where's the Beef?

South Korean scientists have been working to create a protein source, with a much smaller 'carbon footprint' than beef. They covered traditional rice grains with fish gelatin, before 'seeding' the mixture with muscle and fat stem cells from cattle. The mixtures were then cultivated in the laboratory for 9-11 days (https://www.theguardian.com/environment/2024/feb/14/lab-grown-beef-rice-could-offer-more-sustainable-protein-source-say-creators). The result of this process, was a pink-tinged rice, which was claimed to be 'nutritious and flavourful'. This product will not, of course, be acceptable to vegetarians and vegans. It could, however, prove a popular alternative to beef for omnivores. No methane (a very potent 'greenhouse gas') is burped by the cultures, which is a very real benefit!