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For $9,000, No Chicken Need Die, When You Eat a Pound of Chicken



(p. B3) A Bay Area food-technology startup says it has created the world's first chicken strips grown from self-reproducing cells without so much as ruffling a feather.

And the product pretty much tastes like chicken, according to people who were offered samples Tuesday [March 14, 2017] in San Francisco, before Memphis Meats Inc.'s formal unveiling on Wednesday.

Scientists, startups and animal-welfare activists believe the new product could help to revolutionize the roughly $200 billion U.S. meat industry. Their goal: Replace billions of cattle, hogs and chickens with animal meat they say can be grown more efficiently and humanely in stainless-steel bioreactor tanks.


. . .


On Tuesday [March 14, 2017], Memphis Meats invited a handful of taste-testers to a San Francisco kitchen and cooked and served their chicken strip, along with a piece of duck prepared à l'orange style.

Some who sampled the strip--breaded, deep-fried and spongier than a whole chicken breast--said it nearly nailed the flavor of the traditional variety. Their verdict: They would eat it again.


. . .


The cell-cultured meat startups are a long way from replacing the meat industry's global network of hatcheries, chicken barns, feed mills and processing plants. But they say they're making progress. Memphis Meats estimates its current technology can yield one pound of chicken meat for less than $9,000. That is half of what it cost the company to produce its beef meatball about a year ago. The startups, however, aspire to produce meat that can be cost-competitive with the conventionally raised kind.



For the full story, see:

JACOB BUNGE. "Startup Serves Chicken From the Lab." The Wall Street Journal (Thurs., March 16, 2017): B3.

(Note: ellipses added.)

(Note: the online version of the story has the date March 15, 2017, and has the title "Startup Serves Up Chicken Produced From Cells in Lab.")






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