The Times: How do you like your steak: grass-fed or lab-grown?

February 25, 2021

It’s the small things you don’t usually notice about a piece of meat that suddenly hit you when you’re about to eat a steak that hasn’t come from an animal for the first time. The sizzle when it’s placed on a hot cast-iron pan, the unmistakable smell, first of the bubbling juices and then of the delicate charring.

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