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Is ‘Fake Meat’ A Viable Threat To Ranchers?

January 28, 2019 /

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The Montana beef industry faces many challenges in this decade. Among the biggest may not be from foreign trade or tariffs, but in test tubes and petri dishes, says Jess Peterson, executive vice president of the United States Cattlemen’s Association.

That was the thrust of Peterson’s argument in a talk Friday at the Northern Ag Research Center.

By John Kelleher


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1 Comments

  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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