New York Times Asks: Can Lab-Grown Meat Be Kosher?
The New York Times has reported on the Orthodox Union’s efforts to determine whether meat grown in a lab from animal cells can be kosher. The reporter follows a rabbi tasked with researching the process. The rabbi distinguishes between products grown from muscle cells—which must be from an animal properly slaughtered in kosher standards rather than still alive—and products potentially grown from animal saliva or hair, which are reportedly under research. The latter products would not be considered meat under Jewish law, the New York Times notes. “The identity of a given cell, and ensuring that its identity is preserved and verifiable, would be crucial to our being able to certify a product,” the report quotes the rabbi as saying.