I've never tried lab-grown meat, and have no intention of bothering. I love to eat good food, and as a consequence, I've learned to be a very good cook -- and part of that is understanding how the muscles of an animal are used, and what that contributes to taste, texture, cooking requirements and so forth. But I wouldn't have the least idea of how to cope with a blob of protein that's just been lying there in a vat -- not moving the animal around, not developing collagen (like cheeks, tails, leg and rump muscles) that melt into unctuousness.