Earlier last year, headlines began appearing reporting on the emergence of genetically modified meat and seafood. The modification process entails species having DNA material manipulated in order to speed up their maturation process, thereby lessening the time needed to raise each animal before slaughter. The theory is that this quicker raising time period would have less of an environmental impact as well as a more immediate economic return for the farmer.
In addition to the introduction of genetically modified meat, news also broke that China was establishing a government sponsored “cloning park” set to open early this year with the lofty goal of eventually creating over a million cow embryos to be harvested for eventual meat production. These cloned animals can be selected based on beneficial features, making them attractive to farmers seeking a higher level of security and reliability. The ethics of this move have naturally been hotly debated.
Rory Schepisi, Chef of Boot Hill Saloon and Grill, Texas
“Being a steakhouse owner and chef, you would think I would have a biased opinion about cloned and genetically engineered meat. To be honest, if I could guarantee the exact same quality, texture, marbling, and flavor of my cuts of beef, I would hands down be an advocate for it. Till then CAB [Certified Angus Beef] is the closest I can achieve to those expectations.
When it comes to chicken anything would be better than the ‘roid injected, Godzilla breasts that are being produced today. Only organic chicken is up to par for quality.”
So how do other chefs feel about these future possibilities? Read More