Lab-grown meat, also known as cultured meat or cell-based meat, is a form of cellular agriculture where meat is produced by culturing animal cells in vitro. It is produced using tissue engineering techniques that involve taking a biopsy from an animal and nurturing the cells in a nutrient bath so they multiply, then coaxing them to form muscle fibers. The resulting meat is similar in structure and composition to traditional meat, but it is produced without the need for raising and slaughtering animals.

Lab-grown meat is not yet widely available, but it has the potential to be more eco-friendly than traditional meat. Compared to conventional beef, lab-grown beef requires 45% less energy use, 99% less land use, and produces 96% fewer greenhouse gas emissions. However, some consumers may find the high-tech production process unacceptable, and it has been described as fake or "Frankenmeat".

Lab-grown meat is not considered vegan because it contains cells, fat, and muscle tissue derived from real animals. However, some vegans may choose to eat it because it is made without the mass animal slaughter of traditional meat.

In summary, lab-grown meat is a form of cellular agriculture where meat is produced by culturing animal cells in vitro. It is similar in structure and composition to traditional meat, but it is produced without the need for raising and slaughtering animals. It has the potential to be more eco-friendly than traditional meat, but some consumers may find the high-tech production process unacceptable.