Normally, in vitro meat is ‘exercised’ using electrical impulses to develop a firm structure. Lab Sweetbread is not, which means it keeps its soft, melt-in-your-mouth consistency. True gourmands will love it for its similarity to sweetbread, the culinary term for an animal’s thymus.
While sweetbreads are traditionally obtained from calves kept in deplorable conditions and slaughtered when they are barely a few weeks old, lab sweetbread is made from 100% cultured meat, fresh from the bio reactor, ready to be enjoyed.
