The cuts are exactly what I wonder. Burgers seem like the easy starting point for the same reason that the Impossibles of the world started with them - the text

The cuts are exactly what I wonder. Burgers seem like the easy starting point for the same reason that the Impossibles of the world started with them - the texture is fairly easy to achieve. But I would think here that it would be possible to grow specific cuts - start with pluripotent stem cells and get them to develop into the right thing. Whether or not that's what they're doing now isn't clear, and I'd love to know if that's a short step from burgers or a huge leap. Then beyond that, I wonder if all steaks will end up being A5 wagyu grade. Is it more difficult to grow a steak that's more vs. less marbled with fat?