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Gid hanasheh meaning12/5/2023 ![]() The ability to use the entire product of clean meat would increase efficiency and reduce cost for the kosher consumer. Typically, approximately only 18-20 percent of the slaughtered cow gets used for kosher meat (the rest gets sent to the non-kosher market) due to the prohibition of eating the gid hanasheh (sciatic nerve), the hindquarters do not get used and because of the need for glatt, only approximately half of the forequarters gets used. Additionally, for the kosher consumer, using lab-grown meat would mean a reduction in the cost of meat. This innovation also would have a positive impact on the environment, given that the amount of greenhouse gas generated by cattle in the United States exceeds the amount generated by cars. He explains that since lab-grown meat involves taking stem cells or DNA from animals, growing cells in the lab, and then producing the product industrially, its use would eliminate the need for animals. Rabbi Menachem Genack, CEO of the Orthodox Union’s Kosher Division, explained that using “clean meat” would have a number of advantages, both in general, and to the kosher consumer in particular. Firstly, could such meat be considered kosher even if the cells derived from a non-kosher animal? Secondly, would you be able to eat this meat together with dairy? Rabbis have weighed in on these questions with differing answers. Interestingly, presenting the subjects of three different studies with positive information about “clean meat” led those subjects to develop more positive attitudes toward the idea.įor the Jewish population, additional questions arise as to the halakhic ramifications of meat grown in a lab. Economic status, meat eater or not, and even political affiliation all factored into respondents’ reactions to the idea of lab-grown meat with vegetarian or vegan, lower income, and politically liberal respondents sounding more receptive to the idea. Some also expressed concern over the effect that this new process would have on the farming industry. Some respondents expressed concern over price–if lab-grown meat were to cost more than farmed meat–as well as over the taste and general appeal. ![]() However, in terms of long-term engagement as opposed to just a try, the results of the research vary. Overall, 65.3% of those surveyed by scientists for an article published in the scientific journal Plos One definitely or probably would try lab-grown meat. ![]() In spite of all the potential benefits, research has shown varying attitudes toward lab-grown meat within different demographics. Another significant benefit of in vitro meat is that it potentially could alleviate food shortages by providing a more efficient alternative to the current meat production process. Moreover, in terms of environmental considerations, this new method possibly could reduce the carbon footprint generated by using farm animals for food. The idea of lab-grown meat, also called “clean meat,” means good news for animal rights advocates, as this innovation could reduce or even eliminate the need to slaughter animals for food. Super Meat works on lab-grown chicken and Future Meat Technologies even has plans for technology that could enable consumers to grow their own meat. Three Israeli startups–Super Meat, Future Meat Technologies, and Meat the Future–have joined in as well. Mosa Meat, which describes itself as a “spin out” from the original lab that demonstrated that first hamburger, promotes its product as biologically the same as regular beef. Two such companies include Memphis Meats in San Francisco and Mosa Meat in the Netherlands, which have both raised capital toward bringing affordable lab-grown meat to the general market. Since then, much research has gone into developing this innovation, and a number of companies have sprung up that aim to bring this product to the public. ![]() In August of 2013, a turning point for the food industry occurred when scientists for the first time demonstrated that they could grow a hamburger in the lab from just a few cells of an animal.
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