Caro Meats have devised a way to make meat by stacking thin sheets of cultivated muscle and fat cells grown together in a lab setting. The technique is adapted from a method used to grow tissue for human transpants. The cells produce a fibrous texture by forming myofibres as the fuse with each other, incorporating fat cells in the tissue directly. As a result, it feels and tastes just like meat.
Cultivated meat no different from traditional meat