Andras Forgacs, CEO of Modern Meadow, “a company at the forefront of 3D-printed meat and leather” took questions from Redditors a few days ago. On the taste of lab-grown meat:
I’ve tasted it as have my colleagues. We’ve only been able to have small bites since we’re still working on getting the process right. I cooked some pieces in olive oil and ate some with and without salt and pepper. Not bad. The taste is good but not yet fully like meat. We have yet to get the fat content right and other elements that influence taste. This process will be iterative and involve us working closely with our consulting chefs.
Steak isn’t within the realm of possibility at the moment:
Real steak is a big stretch. It won’t be the first product since steak is very hard to make for now. Instead, the first wave of meat products to be made with this approach will likely be minced meats (burgers, sausages, etc.) and pates (goose liver pate, etc.). Also seafood is an early possibility since the texture requires may be easier to achieve than premium cuts. While I doubt anyone will make commercial quantities of premium steak within 10 years, we will eventually get there but it will be an Nth generation product.
The Dish 