God no. Lab grown meat to compete with the normal meat will have to be cheaper than it. See how the capitalist leeches enshittified every other food (like meat), imagine how will they enshittify something that has to be cheaper…

We don’t need fake meat to go vegan today. That’s a luxury.

Bullshit. If people are not willing to change now, fake meat isn’t going to change their mind. They are literally committing ATROCITY. Because they are unwilling to change or examine themselves. Until that is addressed, there is no amount of consumerist bullshit that will solve the problem. “Lab meats will save us!” is the same vibes as buying a gym membership because you’re concerned about your health and then never going.

List Of Meat Substitutes from Wikipedia:

Vegetarian bacon – sometimes made from tempeh.
Vegetarian sausage
    Vegetarian hot dog
        Carrot hot dog
Vegetarian burger
Vegan chicken nuggets – made from pea protein, soy protein, textured vegetable protein, and wheat gluten
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices
Cauliflower – coated in flour and baked or fried to imitate chicken wings or steak
Leaf protein concentrate
Meat extender – sometimes but not always soy-based
Mock duck
Nut roast
Seitan – a food made from wheat gluten, with wheat being a grain.

Glamorgan sausage[2] – a traditional Welsh vegetarian sausage named after the historic county of Glamorgan in Wales.
Paneer[3] – for example in such dishes as Paneer tikka

Edible mushrooms[4]
Mycoprotein – a form of single-cell protein, also known as fungal protein, it is able to provide greater satiety than traditional protein sources such as chicken, while also being rich in protein and low in caloric content
Fistulina hepatica – a common mushroom known as beefsteak fungus
Fusarium venenatum - a microfungus of the genus Fusarium that has a high protein content
Laetiporus – a mushroom which is also named chicken of the woods
Lyophyllum decastes – a mushroom known as fried chicken mushroom
Neurospora crassa - a type of red bread mold of the phylum Ascomycota
Pleurotus ostreatus – better known as the oyster mushroom, famous in the vegan community as one of the best substitutes for fried chicken

Breadfruit – used similarly as jackfruit in savory dishes
Coconut burger – made from sapal, the coconut pulp by-products of traditional coconut milk extraction in Filipino cuisine
Eggplant – semitropical/tropical plant with a highly textured flesh[5]
Grapefruit – during the course of the Special Period economic crisis Cubans prepared steaks made out of breaded and fried grapefruit rind known as "bistec de toronja".[6]
Jackfruit – a fruit whose flesh has a similar texture to pulled pork when cooked

Burmese tofu – made from water, chickpea flour and turmeric
Falafel – a traditional Middle Eastern bean fritter, believed to have been created by ancient Copts as a meat substitute during Lent
Härkis – a brand of processed ground fava beans

Tofu, made from soy/soybeans.
Textured vegetable protein – a defatted soy flour product that is a by-product of extracting soybean oil.[7] It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content that is comparable to certain meats.[8]
Ganmodoki – a traditional Japanese tofu based dish similar to veggie burgers
Tempeh – a traditional Indonesian soy product in a cake form, made from fermented soybeans

Injo-gogi-bap – a Korean steamed rice wrapped in leftover soybean paste and dressed with a chili sauce.
Oncom – one of the traditional staple foods of West Java (Sundanese) cuisine of Indonesia, there are two types: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold.[9]
Koya dofu – a freeze-dried tofu that has a taste and texture similar to meat when prepared, common in Buddhist vegetarian cuisine