Does Anyone Other Than Cows and Chickens Think Lab-Grown Meat is a Good Idea?

After enjoying a fine meal at the local steak house, Adam and Jeff discuss the newest craze in the food industry--meat grown in laboratories.  They consider the pros and cons of lab-grown meat and are unsure whether children will fight over the six drumsticks of a Thanksgiving turkey grown in a metal tank.  They also wonder if lab-grown meat is another form of virtue-signaling whereby people who profess to love animals and hate meat can enjoy these products without all of the attendant guilt.  The costs of lab-grown meat are compared to those of traditional livestock.  Jeff is concerned that the fact that a 1 lb. steak can be grown in a lab in eight weeks as compared to the roughly 3 1/2 years that it takes a beef cow to reach maturity may create some unforeseen gastrointestinal issues for consumers.