Lab-Grown Chicken: US Market Debut

The United States has officially entered a new era of food production. Following rigorous safety reviews, two companies have received final approval to sell chicken grown from animal cells, rather than slaughtered livestock. Upside Foods and Good Meat have launched their products in exclusive partner restaurants, marking the first time American diners can legally purchase and consume “cultivated meat.”

The Historic Regulatory Approval

In June 2023, the U.S. Department of Agriculture (USDA) issued grants of inspection to California-based Upside Foods and Good Meat. This was the final hurdle in a multi-step regulatory process. Earlier, the Food and Drug Administration (FDA) had already issued “no questions” letters to both companies, signaling that the agency accepted the products as safe for human consumption.

This approval makes the United States only the second country in the world to allow the sale of lab-grown meat. Singapore was the first, having approved Good Meat’s chicken products for sale in 2020. This regulatory green light allows these companies to move from research and development into actual commercial sales, though the initial rollout is intentionally small and highly controlled.

Where to Find Cultivated Chicken

You cannot currently walk into a grocery store like Kroger or Whole Foods to buy a package of cell-cultivated chicken. Production capacities are still limited, and the cost of production remains high. Instead, the launch is focused on high-end dining experiences with celebrity chefs who champion sustainability.

Upside Foods and Bar Crenn

Upside Foods partnered with Chef Dominique Crenn, the first woman in the U.S. to receive three Michelin stars. Her restaurant, Bar Crenn in San Francisco, became the debut location for Upside’s cultivated chicken.

  • The Dish: The chicken was introduced as part of a fried chicken dish. Chef Crenn had previously removed meat from her menus due to concerns over factory farming, but she reintroduced this specific product because no animals were slaughtered to produce it.
  • The Format: Upside Foods focuses on producing whole-textured cuts, such as a chicken fillet, rather than just ground products like nuggets.

Good Meat and China Chilcano

Good Meat, a subsidiary of Eat Just, launched its product in Washington, D.C., at China Chilcano. This restaurant is owned by José Andrés, a world-renowned chef and humanitarian known for his work with World Central Kitchen.

  • The Dish: Chef AndrĂ©s served the chicken as “anticucho,” a traditional Peruvian skewer dish. It was also featured in a chicken and mushroom dish.
  • The Format: Good Meat currently produces a product that arguably resembles a more processed texture, which works well for grilling and marinating.

How Cell-Cultivated Meat is Made

It is crucial to understand that this is not plant-based meat. Brands like Impossible Foods or Beyond Meat use soy, peas, and other vegetables to mimic the taste of meat. Upside Foods and Good Meat produce biologically real chicken. If you are allergic to chicken, you will be allergic to this product.

The process generally follows these specific steps:

  1. Cell Collection: Scientists take a small sample of cells from a living animal (such as a chicken) or a fertilized egg. This biopsy does not require killing the animal.
  2. Cultivation: These cells are placed in large steel bioreactors (similar to beer fermentation tanks).
  3. Feeding: The cells are bathed in a nutrient-rich growth medium. This mixture contains amino acids, sugars, salts, and vitamins that cells need to multiply.
  4. Harvesting: Once the cells have multiplied into billions, they are harvested.
  5. Structuring: The raw cell paste is formed into cutlets, nuggets, or skewers. In some cases, edible scaffolding is used to give the meat a fibrous texture similar to muscle tissue.

The Economic and Environmental Hurdles

While the debut in San Francisco and Washington, D.C. is a major milestone, the industry faces significant challenges before this chicken becomes a household staple.

Production Costs

Currently, it costs significantly more to produce a pound of cultivated meat than it does to raise and process a conventional bird. The portions served at Bar Crenn and China Chilcano were sold at a loss or heavily subsidized by the companies for marketing purposes. To compete with the $2.99/lb chicken breast at a supermarket, these companies must scale up from testing facilities to massive industrial factories.

Energy Consumption

Proponents argue that cultivated meat uses less water and land than traditional agriculture. However, the energy required to run the bioreactors and maintain strict temperature controls is immense. Some studies suggest that unless the energy grid shifts entirely to renewables, the carbon footprint of lab-grown meat could potentially exceed that of traditional chicken farming in the short term.

Labeling Battles

The USDA requires clear labeling to ensure consumers know what they are buying. You will see terms like “cell-cultivated” or “cell-cultured” on menus and packaging. The cattle and poultry lobbies are closely watching these labeling decisions to ensure the distinction between slaughtered meat and lab-grown meat remains obvious to the consumer.

Why This Matters for the Future of Food

The United Nations projects that global demand for meat will double by 2050. Current livestock farming practices account for nearly 14.5% of global greenhouse gas emissions. Cultivated meat offers a theoretical solution: high-quality protein without the need for massive feedlots, slaughterhouses, or antibiotic overuse.

By removing the live animal from the equation, the risk of zoonotic diseases (viruses jumping from animals to humans, like Avian Flu) is also virtually eliminated in the production process. The launch by Upside Foods and Good Meat proves the technology works; the next decade will determine if it can work at a price point the average American can afford.

Frequently Asked Questions

Is lab-grown chicken vegan? No. It is made from animal cells. However, because no animal is slaughtered to produce it, some vegetarians and animal welfare advocates may choose to eat it based on ethical grounds.

Is it safe to eat? Yes. Both the FDA and USDA have reviewed the production processes and the final product. They have determined that the chicken produced by Upside Foods and Good Meat is safe for human consumption and meets the same safety standards as conventional poultry.

When will I see this in my local grocery store? It will likely be several years. The current supply is extremely low. Companies need to build massive commercial-scale facilities to produce enough volume for retail distribution. Industry experts estimate widely available retail products could appear between 2028 and 2030, depending on funding and technical scaling.

Does it taste like real chicken? Yes, because it is real chicken. Taste tests from the launches at Bar Crenn and China Chilcano report that the flavor profile is identical to conventional chicken. The main difference critics sometimes note is the texture, which companies are constantly refining to match the fibrous chew of muscle meat.