Lab grown burgers

I would love to know what Mikegee thinks about this baby

http://www.bbc.co.uk/news/science-environment-23576143

I am probably a little biased, as I do not like burgers. I would guess that it would probably make a reasonable burger (for anyone who thinks burgers are reasonable), or "meat"-balls , or possibly even sausages. It will be a long time before the cost of it makes it viable. I remember many years ago someone had the idea (I think, but am not sure, that Rowntree's supported the work) of growing peppermint cells in culture, the idea being that you could make peppermint oil in the factory, without having to grow the plant. As I remember, they produced a large amount of material, all of which had virtually no peppermint flavour at all. Things have progressed since then though, and they might succeed today. I would have thought it better to follow the Quorn route
to get something that was practical. This sort of procedure would be better suited to making something very expensive, like truffles, though it would only work if the product tasted right.

I like Aberdeen Angus burgers and such like but I can't see me cooking frankensteins burgers.
Without the genetic heritage and lifestyle of a real beast then how do we know which animal we are eating?

I often wish I could become vegetarian.

My favourite without a doubt is Ostrich burgers, having the cosistency of very good beef, a great beefy type taste and very low in fat. They are usually large so you get a good meal out of them.

How and where do you manage to catch them then SB?

The center of brum is rife with them, obviously.