One thing that really interests me about cultivated meat is the potential for designer cuts that would be otherwise impossible (e.g. wagyu level marbled chicken

One thing that really interests me about cultivated meat is the potential for designer cuts that would be otherwise impossible (e.g. wagyu level marbled chicken, a beef ribeye with swirls of pork intermixed, etc). Specifically, I'm thinking of fine dining applications. Do you forsee these kinds of applications coming to life eventually, or am I misunderstanding the capability of the technology?