The Incredible Discoveries of Ian J. Spector

The patty will be much like a regular quarter-pounder — but with one big difference: This one will be created by growing bovine stem cells in a vat, transforming them into thousands of thin layers of beef muscle cells, mincing them into tiny pieces, then combining the bits with lab-grown animal fat to form a lump of meat the size of a golf ball.

If Post and his colleagues succeed, it would mark a technological triumph after years of working to improve upon the current, millennia-old method for making meat. Researchers in the field say the livestock industry in its current incarnation is too energy-intensive and land-intensive for a global population that’s rising in numbers and affluence.