Hey America, Are You Ready To Start Eating Lab-Created Chicken?

In June, the U.S. Department of Agriculture approved the production and sale of chicken meat by two companies—Upside Foods and Good Meat—who will each initially partner with a restaurant (Upside with Bar Crenn in San Francisco, and Good Meat with José Andrés' China Chilcano in the nation’s capital) with the hope of ultimately marketing other lab-grown meats and making them all available in supermarkets and restaurants.

Cultured meat is “taking cells from animals that normally produce meat for us and using those cells as the powerhouse to grow the meat outside of the animal,” explains David Kaplan, director of the Tufts University Center for Cellular Agriculture.

Adds Claire Bomkamp, lead scientist for cultivated meat and seafood with the Good Food Institute, it is “the same thing as traditional meat” but with “the animal taken out of the equation.”

Yum yum, are you guys ready to dig in?