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Is ‘Fake Meat’ A Viable Threat To Ranchers?

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  1. Russ Fletcher on January 28, 2019 at 8:51 am

    I’ve enjoyed “Impossible Burgers” several times in SF area restaurants and just had my first burger in Montana at the Liquid Planet Grill https://liquidplanet.com/pages/locations in Missoula across from the University. Delicious and only $2 more than a traditional burger. The price will go down and the availability will go up. Sorry, both my wife and I grew up on ranches, but with meat production and support taking over 40% of the land in the U.S., this is the future.

    We tried cooking the new Impossible Burger https://matr.net/news/we-tried-cooking-the-new-impossible-burger/

    The meat growing in this San Francisco lab will soon be available at restaurants – next up is more exciting: affordable Wagyu beef. https://matr.net/news/the-meat-growing-in-this-san-francisco-lab-will-soon-be-available-at-restaurants-next-up-is-more-exciting-affordable-wagyu-beef/

    Impossible Foods is making 500,000 pounds of fake meat a month https://matr.net/news/impossible-foods-is-making-500000-pounds-of-fake-meat-a-month/

    Disrupting the Cow: The Impossible Burger – This Plant-Based Burger Smells, Tastes, and Bleeds Like the Real Thing https://matr.net/news/disrupting-the-cow-the-impossible-burger-this-plant-based-burger-smells-tastes-and-bleeds-like-the-real-thing/

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