An anonymous reader quotes a report from The Guardian: 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. Halevy uses the word “grow” because chickens do not need to be slaughtered en masse to produce this type of meat. Cells taken from “source” chickens are cultured in a laboratory, creating potentially endless supplies of muscle and fat tissue. Some cells were removed from eggs, meaning the meat is from birds that were never even born. The result is the signature dish of a new venture in Israel, the Chicken, the world’s first cultured meat restaurant experience. Still closed to the public owing to coronavirus restrictions, the eatery near Tel Aviv opened its doors to the Guardian for the first private visit by a journalist.

At the Chicken, bottles of red wine line the walls, black stools surround circular tables, and the warm glow of hanging bulbs lights the restaurant. The entire back wall is made of glass. Behind it is the production facility where lab-coated scientists wander around between large metal vats. It is petri-dish-to-table service. “The meat was made on the other side of the glass. That’s true local production of meat,” jokes Ido Savir, CEO of the restaurant’s parent company, SuperMeat. The breaded patty is deep-fried in oil, before being placed on a sweet brioche bun, flavored by wasabi and chilli mayonnaise, with a side of sweet potato chips. Similar to many chicken burgers, it breaks and flakes when pulled apart and is extremely tender. It tastes, at least to this reporter, like a chicken burger.

Halevy, who also holds the role of head of product at SuperMeat, explains that muscle cells naturally contract when they are grown, making the fibers that result in the flakes of the burger that you would expect. While Halevy says he could make a recreation of a chicken breast — with longer fibers and a dryer, denser bite — one was not offered, and others in the industry have said a fillet is much harder to create outside the bird. For now, like others in the nascent industry, the start-up is focused on minced chicken. It is aiming to sell to meat companies that often reprocess chicken anyway, for example, into patties and nuggets. The report notes that SuperMeat cannot charge customers since there is no regulation around cultured meat in Israel. Those who try the product must also sign a waiver agreeing to “voluntarily assume any and all risks.”

The industry is still very much in its infancy, but it was given a significant boost this week when …read more

Source:: Slashdot