Science creates hamburger from a lab, rather than a cowFargo, ND (WDAY TV)-- 'Tis the season for Saturday cook-outs and firing up the grill. But as you take a bite into your juicy hamburger, imagine the meat coming from a lab, rather than a cow.
By: Kay Cooley, WDAY
Fargo, ND (WDAY TV)-- 'Tis the season for Saturday cook-outs and firing up the grill. But as you take a bite into your juicy hamburger, imagine the meat coming from a lab, rather than a cow.
Plopping down your favorite patty...
Terry Styf - Griller: "Well I guarantee you, it's not going to be char-broiled like that"
...and hearing that mouth watering sizzle could someday be a thing of the past.
Greg Dawkins - Griller: "A petri dish hamburger?"
Science has created the first ever lab-grown beef burger.
Greg Dawkins: "Yuck!"
Not coming from a cow or farm, but a petri dish.
Terry Styf: "Well, I couldn't figure out how big it would be."
The research began back in 2008, mainly funded by a Google co-founder to help fight climate change and the global food crisis.
Greg Dawkins: "Would you cook it in a Barbie EasyBake Oven or just cook it on the grill? I'm not sure."
The burgers you can get your hands on now are still a much cheaper option, running about 10 cents each, compared to $330,000.
Jason Aamodt - Meats by John & Wayne, Fargo: "It's never going to be the exact flavor you're getting from a good aged piece of beef."
Jason Aamodt calls himself a meat man extraordinaire, and says even if the cost and production time go down, the booming beef cattle industry in North Dakota has nothing to worry about.
Jason Aamodt: "I don't think we'd sell it until the space ships are flying through town."
Tim Petry - Extention Service Livestock: "Meat is meat. We eat it for the enjoyable eating experience and substitutes just have not worked."
Greg Dawkins: "A petri dish is where you grow germs, so I guess a germ hamburger? No. I think you've got to go with the regular beef"
The burger was created from lab-grown muscle cells, and scientists estimate it could be available for consumers in 10 to 20 years.