The hardest part of this project will be that it is one step farther from farm raised. Consider the poor salmon, wild = firmer flesh and better flavor - farm raised = less flavor and mushier flesh (the muscles see very little use). For lab raised the cells might be right but part of the flavor comes from the diet (possible to add to culture medium) and use. I find the image of hunks of live meat twitching away under electrical stimuli to be both slightly disturbing and somewhat amusing if you add music. I’d like a prime rib from the Mozart group please.