Alexander Hollins wrote:
Unless they artifically work the muscles, it will likely be similar to veal, softer, less gamey meat. IE, higher quality to most peoples' palates.
I read somewhere that they do work the muscles, and if they do not it comes out like mush rather than meat.
I expect they will eventually learn how to make the stuff as soft or hard as the customers demand, with a range of different varieties for pot roast or filet mignon.
- Jed
