Cultured Beef: Are We Ready for Lab-Made Meat? (Great British Chefs)

Posted on 2013-08-06 by tikichris

The small burger patty was made of 20,000 muscle strands grown in laboratory at Maastricht University in the Netherlands by Professor Mark Post, MD PhD, at a cost of €250,000 (a bill fronted by billionaire Google co-founder, Sergey Brin).

Read my complete post at the Great British Chefs blog.

Photo/David Parry/PA

About tikichris

Chris Osburn is the founder, administrator and editor of tikichris. In addition to blogging, he works as a freelance journalist, photographer, consultant and curator.

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This entry was posted in Food, London, Restaurants and tagged #culturedbeef, cultured beef, Food, GBC, GREAT BRITISH CHEFS, London, London blog, Maastricht University, mark post, meat, Лондон, ロンドン, 伦敦. Bookmark the permalink.

2 Responses to Cultured Beef: Are We Ready for Lab-Made Meat? (Great British Chefs)

Rosana @ Hot&Chilli says:

2013-08-07 at 1:37 pm

Hi Chris, OMG what an experience for you, but lab-made burger sounds so wrong! I loved your piece on this subject R

Reply
- tikichris says:
  
  2013-08-07 at 1:48 pm
  
  Hey thanks, Rosana! I really appreciate you taking the time to read my piece and to leave a kind comment. It was a fascinating event to witness.
  
  I’m hoping one of my next writing assignments will be reporting on all the great food served at your upcoming supperclub 😉
  
  Reply