This week, Israel-based startup Aleph Farms unveiled the world’s first ribeye steak cultivated in a lab setting. The steak features all of the structures common to the ribeye cut, including muscle, fat, and a vascular-like system, but does not come from the raising and slaughtering a cow.

Israeli company Redefine Meat attracted 600 customers to a small village in Israel with its innovative vegan Alt-Meat, which will soon be available at local butcher shops and restaurants thanks to a partnership with meat distributor Best Meister. 

Currently, farms around the world produce chicken for sale by raising fast-growing chicken breeds in batches of tens of thousands, tightly packed in warehouses that are a public health hazard, a fire hazard, a worker safety hazard, and a hazard to the well-being of the chickens themselves.

A PhD in genetics might seem like an unusual requirement for the role of head chef. It makes more sense when the man running the kitchen is not just in charge of frying your chicken burger – he created the meat himself. “This burger takes something between two to three days to grow,” says Tomer Halevy as he chops red onions, iceberg lettuce and avocado. He proceeds to batter what appears to be a strip of raw chicken before dipping it in breadcrumbs.

The meat and dairy industry continues to fight against plant-based companies using terms such as burgers, milk, or sausage on product labels in both the U.S. and U.K. Now, the U.K. members of the European Union Parliament have rejected an amendment that would ban terms such as “burgers” and “sausages” on products that don't contain meat.

A few years ago, the concept of cell-based meat, sometimes dubbed lab-grown meat, was introduced to the world for the first time, promising environmental and animal welfare benefits that could produce a revolution in food. But as exciting as cell-based meat was and still is, the issue of commercialisation remains a challenge.

A male nurse has traded in a diet of quinoa and vegan sausages for beef fat and uncooked lamb’s brain – claiming raw meat has made him mighty. When a year of being vegan made him “fat and sluggish”, instead of giving him the trim physique he wanted, Jason Carter, 34, slowly reintroduced meat and dairy – then going to the opposite extreme at the start of 2020, by devouring nothing but raw meat.

'The double whammy of low prices and aggressive messaging is having a tremendous influence on consumers in this country'

One study found that sitting in a discussion section on the ethics of meat led students to lower their meat consumption.

When I ate meat, if someone were to have asked me if I loved animals, I would have said an enthusiastic ‘yes!’ After all, I adored playing with dogs and cats I would come across, enjoyed feeding squirrels and birds with my grandmother and liked watching wildlife documentaries with my father.

The remarkable inside story of one journalist’s quest to uncover the true costs of industrial farming to the environment, people & animals

"The Food and Agriculture Organization of the United Nations estimates that meat production—a decent proxy for consumption—dropped in 2019, and it forecasts a decline again this year," Bullard wrote. "Last year was only the second since 1961 in which production fell; two consecutive years of decline is unprecedented and could be the start of something durable."

Beyond Meat is going beyond another border. The plant-based-meat company today announced its expansion into Brazil, where it will debut its Beyond Burger, Beyond Sausage, and Beyond Beef products. The meat alternatives will appear in the aisles of upscale supermarket chain St. Marche, at 19 of its locations across São Paolo.

An Israel-based startup is shaking up the plant-based protein industry. Redefine Meat has unveiled a new plant-based alternative to steak- the Alt-Steak. The company utilizes 3D printing technology to mimic the texture, flavor, and appearance of beef steak.

Hugh Laurie Tweeted about the changing perception of animal rights, climate change, and other social issues—how might we feel in 100 years?

The pandemic is speeding meatpackers’ shift from human meat cutters to automated ones, but machines can’t yet match people’s ability. While meat processing overall has grown safer in recent years, it remains one of the more hazardous jobs in the U.S. economy.

Anew report from the (NCBA) the National Cattlemen’s Beef Association an animal agriculture meat lobby group is projecting an over $13 billion dollar loss due to COVID-19. The report compiled by a team of economists will be used to determine how much government aid relief the industry will receive because of the pandemic.

Impossible Foods is making its plant-based "beef" grounds available at over 1700 Kroger stores across the US, the company announced on Tuesday.

Scientists mimic not just the taste, but the feel, of beef

Professor Dame Sally Davies, England’s chief medical officer is sounding the alarm on antibiotic resistance, claiming it could kill ten million people per year, effectively wiping out humanity. Plastic pollution and antibiotic use in animal agriculture could be to blame. But what is antibiotic resistance and what role does meat play in it?