“Cultured” or in vitro meat is animal muscle tissue produced in a laboratory by using in vitro tissue engineering methods. It was produced by scientists who used stem cells harvested from a cow and grew thousands of muscle fiber strands packed together.
The advantages of such synthesized meat can be huge including environmental and health benefits. For example, this is a way to create forms of meat that are healthier, because of the ability to change the components of the meat, e.g. removing or adding fats. This form of meat production also provides higher control over the presence of food borne pathogens commonly found in meat.