I'd flip that on its head and venture to guess they can do well against most meat except the nicest stuff. It works a treat for the super low end stuff (e.g. f

I'd flip that on its head and venture to guess they can do well against most meat except the nicest stuff. It works a treat for the super low end stuff (e.g. fast food like McDonalds or Burger King). For a lot of dishes I'd cook meat is a background flavor (e.g. mapo tofu) where the nuances of super fresh ground meat would be lost and for that Impossible did well enough. The issue I had is that Impossible has a more beefy flavor when I'd typically use pork in that dish. For the mass market high end stuff I'd expect lab grown meat to be the thing to keep an eye on because… As long as they can bring the price down, they'll do alright in the non-quality meat markets. Prices are going to continue to increase for the things that go into meat production. Water. Fertilizer. Grain or grass. Depending on how things go I'd bet that the fake meat would only have to keep their costs steady to compete on price.