Cloned beef: It’s what’s for dinner

The FDA declared cloned beef safe last year. And in a taste test, diners apparently cannot tell the difference.  Here’s the Los Angeles Times:

The cloned steak was served medium rare.

Inside the unusually hushed atrium of Campanile, the guests lifted slices of beef onto their plates. Executive chef Mark Peel had prepared the porterhouse with fleur de sel and cracked black pepper before pan-searing it with a little canola oil — a simple preparation to highlight the meat’s natural flavor.

It was the centerpiece of a dinner party convened to taste the future of food.

After years of research, meat and milk from cloned animals and their offspring are moving toward supermarkets, restaurants and backyard barbecues. The Food and Drug Administration recently declared the fare safe to eat, although it took scientists 678 pages to make their case. They said the meat was so much like regular beef that special labeling would be unnecessary.

Thousands of consumers, unswayed by the promise of genetically superior steaks, have written the agency in opposition. Still, cloned products could become part of the food supply by year’s end.


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