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I'll assume that (once the process is perfected) the prime rib will taste like prime rib and the pork chop will taste like a pork chop. And if this is the case, and it is cheaper than the "old kind of meat" (that comes from actual animals) I'll eat it every day.
Comparable quality and price is what it comes down to for me.
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"If I am such a genius why am I drunk, lost in the desert, with a bullet in my ass?" -Otto Mannkusser
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