It is now almost certain that at some point in the future, you will get to eat meat that would not be coming from livestock, but a lab.
Scientists are developing 'in vitro meat' that can be eaten within the span of few years.
Dr. Vladimir Mironov of the Medical University of South Carolina has been working on bioengineering meat for a decade. He said the essential process is taking stem cells from an animal and then immersing them in a plant-derived mixture of nutrients.
As the cells develop, they attach to a natural scaffold, gradually forming muscle tissue, which as butchers know is the primary ingredient in meat.
Scientists envision being able to customize meat blends based on individual taste, fat content or even nutrients.
Currently, it costs the equivalent of tens of thousands of dollars to make a patty of "in vitro" meat in the lab.
"There's many products that we've eaten for centuries, such as beer and bread, and these are accepted, traditional products of biotechnology. This is taking it to the next step," The Daily Mail quoted one of Dr Mironov's assistants Nicholas Genovese as telling ABC News.
"Conventional meat is a leading cause of food poisoning. Cultured meat produced in aseptic conditions would not have access to those pathogens," he added.