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434: Can a Lab Really Recreate a Ribeye? The Science Behind Meat Without Cattle with Ben Bohrer
Description
Today on the Cattle USA Daily Podcast, Ben Bohrer, associate professor of meat science and muscle biology at The Ohio State University, joins Lauren to break down the science behind cultured meat and what it actually takes to create a meat product from cultured cells. Ben explains why growing muscle cells is only one part of the process and how muscle structure, fat, connective tissue and post harvest biology all influence the final product. They also discuss the challenges of recreating the texture and eating experience of conventional meat, what researchers still need to understand, and where cultured meat could fit into the future of the protein industry. For cattle producers, this conversation offers a closer look at the science behind an evolving technology and why Ben sees alternative proteins as a potential complement to the existing meat industry.
Links:
Connect with Ben on LinkedIn: https://www.linkedin.com/in/ben-bohrer-57b35bb2/
Ben Bohrer at OSU: https://cfaes.osu.edu/person/benjamin-bohrer
CattleUSA Insurance - https://info.cattleusainsurance.com/l/1102253/2025-06-04/288f5m
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CattleUSA Media - https://www.cattleusamedia.com/
Lauren’s Instagram - https://www.instagram.com/_laurenmoylan/
Lauren’s Youtube - https://www.youtube.com/@Showboatmediaco
The Next Generation Podcast Website - https://www.thenextgenag.com/
Key Takeaways:
Growing muscle cells is only the starting point; creating organized tissue that resembles conventional meat is a much bigger challenge
Muscle fibers, connective tissue and intramuscular fat all contribute to the texture and eating experience consumers expect
Cultured meat researchers still have questions about how post-harvest processes like pH decline and energy breakdown affect product quality
Chapters:
00:54