The recipe of a potential lab-grown hamburger has been revealed by a Dutch scientist.
Mark Post, a vascular biologist at the University of Maastricht, has revealed that he'll grow 3,000 thin strips of meat in a petri dish, and then pack them together with some lab-grown fat.
Since 'cultured meat' contains no blood, the flesh will be pale, like a scallop.
Dr Post said that the finished product is likely to cost at least 200,000 pounds.
"The first one will be grown in an academic lab, by highly trained academic staff," Sky news quoted the scientist as saying.
"It's handmade and time and labour intensive, that's why it's so expensive to produce.
'Cultured meat' begins with stem cells harvested from slaughterhouse leftovers.
Dr Post nurtures the cells with a liquid feed containing sugars, protein building-blocks, fats, minerals and other nutrients.
So far he has produced strips of meat 2.5cm long.
Like muscle, these need to be exercised to grow - by stretching them repeatedly between Velcro tabs.
"The first one will be a proof of concept, just to show it's possible," he added.