Headline edited to de-clickbait it. “There’s no profit to be made in ground beef,” [Sarah Taber, a crop scientist and food system specialist] said. “That all c

Headline edited to de-clickbait it. “There’s no profit to be made in ground beef,” [Sarah Taber, a crop scientist and food system specialist] said. “That all comes either from leftover parts once cattle have been slaughtered for more expensive cuts, or from dairy cattle that have outlived their usefulness. If everyone gave up hamburgers tomorrow, the same number of cows would still be raised and need to be fed.” In other words, to improve the environment by reducing the number of cows slaughtered, we’d need to find a way to replace the many other cuts of beef Americans enjoy. No lab, and no company, is close to that.