How lab-grown burgers change the conversation about meat

Five summers from now, the hamburgers you grill in the backyard may come from a Petri dish, not a pasture, and the steaks sizzling in restaurants may come with a seemingly fantastical disclaimer: No animal was harmed in the making of this meal. That future is racing, cloven-hooved, toward a supermarket near you, as a handful of companies vie to become the first widespread supplier of meat that is made in a laboratory, using muscle cells from "donor" cows or pigs.

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