Mrs and I tried lab grown fois gras quail, apparently the first in Australia. Amazing to be able to buy this in a restaurant, after hearing about it year after year.
It was certainly meaty, a flavour you simply don’t get with any meat-free chicken, really pungent and distinct (not that I’ve ever had dead quail).
A place called Bottarga in Brighton, Melbourne. Wasn’t cheap, but I’d pay top dollar to support the transition.
I avoid meat/dairy to help the environment, prevent animal cruelty, and improve my health (specifically cholesterol).
I suspect lab-grown meat helps the environment and prevents animal cruelty, but it’s still really dangerous for me to eat, so I still wouldn’t touch it. Seems like a net positive for the world, though.