Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right, Congressman Troy Balderson in studio with me today
and so, I have you ever heard of the cultivated
lab grown meat industry?
Speaker 2 (00:13):
So you're familiar with it.
Speaker 3 (00:15):
On the outer edges.
Speaker 2 (00:16):
I have heard it. Yes.
Speaker 1 (00:20):
What's funny is the first line of this is the
lab grown meat industry is struggling. I go, no kidding,
You're kidding me, because I thought it would just be
gangbusters right now. You know, on the heels of COVID
and all the craziness that we've been through, do you
think America is clamoring for lab grown meat? And we
have no idea you consume this. We don't know what's happening.
Speaker 2 (00:44):
Now.
Speaker 1 (00:45):
Look, some people are like, right, the people can plain
and have a cigarette hanging off their lip and they're
eating a big mac or whatever, and so it's like, well, yeah,
but that was a real animal for starters. But I
don't know who knows lab grown meat. At some point
they could determine, like it's safer than regular meat. But
I'm gonna need to see some documentation.
Speaker 3 (01:06):
I'm not going to happen on uh at our house?
Speaker 2 (01:11):
There was right, where's the beef? And that what she
used to say, is that what that was? Ye? Remember
that from ees?
Speaker 3 (01:20):
Or?
Speaker 2 (01:20):
Yeah? Do you remember her name? Because I do, I don't.
Speaker 1 (01:24):
Clara Pelfrey was the Where's the Beef Lady? Watch I'm
wrong and somebody will forget Well, well, listener will firm
me up if I'm wrong, trust me. Matter of fact,
my inbox is filling up now. If I'm wrong, I
promise you. Anyway, This Australian company, they've taken an unconventional
approach by creating exotic products like Japanese quail uh and
(01:48):
even wooly mammoth meatballs. And that's this, this lab grown
wooly mammoth meatballs. Right. Creating cultivated meat involves growing cells
in stainless steel tanks that replicate an animal's body conditions.
(02:10):
It takes about seventy nine days to produce and sells
for twelve dollars twelve to thirty two dollars per ounce
per ounce per out. The company claims to have the
world's largest food grade cell culture reactor at twenty thousand liters,
capable of producing over two thousand pounds of meat. It
says goes on to read the scaling up to compete
(02:33):
with the conventional meat remains challenging for a lot of
companies in this sector, as far as the lab grown
meat industry.
Speaker 2 (02:41):
So, but I just I was.
Speaker 1 (02:43):
I saw wooly mammoth meat balls, and I went, what's
that taste on? Well, they say there's a guy who
just tried one. I don't know, but they say that.
People say, you'll be surprised, you know, at how good
it tastes, didn't Zach. At one point, I think, didn't
we have somebody from ABC News on one of the
(03:04):
things that we had booked. I swear we had somebody
on who had tried it at one point.
Speaker 2 (03:10):
I don't know if it was mammoth. No, No, they
didn't have wooly mammoth balls meat balls. They they had uh,
you know what. It was Jason Nathanson.
Speaker 1 (03:19):
I remember something about Labroad Meet or whatever.
Speaker 2 (03:22):
Yep. Yeah, And he used to be the movie guy
for them, and he's.
Speaker 1 (03:26):
He since departed ABC News, but I remember him talking
about he did like a thing on it one of
his reports.
Speaker 2 (03:33):
Yeah, he said it was not the greatest.
Speaker 1 (03:35):
I think if I remember, yeah, I well, you know what,
I don't even remember him saying that. But you you
have a better memory than I but I I just
remember not thinking when he was talking about it. I
don't remember thinking like, yeah, this guy's like, you know,
doing the doing.
Speaker 2 (03:50):
The uh cut off, the cutoff thing, like, no, don't
do it.
Speaker 1 (03:53):
Uh. I just he didn't, although I'm not sure if
he was also told like, you know, don't be completely
honest about it.
Speaker 2 (04:03):
If you're if you're in the other.
Speaker 1 (04:04):
Room puking after you eat it, don't be telling people
that or whatever. So I don't I don't know, you know,
specifically about that. But as far as that cultivated meat
or the lab grown meat industry, you know, they're talking
about how it's struggling. I just don't not right now.
Maybe at a different time in our lives it will
begin to, you know, do whatever.
Speaker 3 (04:26):
I think it's tough, like literally, like the meat is tough,
like is tough, but it's also going to be hard
to get someone to eat it.
Speaker 1 (04:35):
I just and here's the other point, twelve to thirty
two dollars an ounce. Yeah yeah, well it's like you know,
we're already I mean, it's tough enough at the store
right now.
Speaker 2 (04:44):
Now you're going to throw that in the mix, Well,
you've eliminated what.
Speaker 1 (04:47):
Seventy five percent of your available people maybe who would
would possibly the way to do that would be to
if the price was lower than just you know, regular meat,
people might give it a war.
Speaker 3 (05:00):
Then I think our our you know, our beef right
now is at its best. And you know, coming from
that background, you know, we ran one hundred and twenty
head of beef cattle Angus Charlet and you know, just
the changes from the nineteen eighties of where we are today.
I got a good friend that you know, runs three
thousand head of cattle and I mean they are perfect.
Speaker 2 (05:23):
That's a lot of meats.
Speaker 3 (05:24):
It's a lot of meat, and he uh, you know,
he runs an operation out in Wyoming too, So it
it's just it's it's really good. And there's a place
in Cambridge that you can get. The steaks and the
hamburgers that you get there come off this guy's farm.
I mean literally, the guy owns the restaurant, owns the
cattle on the farm.
Speaker 1 (05:42):
I'm glad you brought this up because maybe you know
the answer. Maybe you don't to this, but I know
you're you know, you're kind of connected to that that
part of the industry, like the wagyu like five, like
the A five from Japan that they talk about, and
it's ridiculous amount like per ounce or whatever.
Speaker 3 (05:59):
It is very very expensive.
Speaker 2 (06:02):
But like Ruby's friends Jeff Ruby if.
Speaker 3 (06:04):
Ruby's has it, and then my buddy in Cambridge his restaurant,
they have Waggo too. Oh now there's a guy down
in southeastern Ohigh that raises them.
Speaker 1 (06:12):
So, I mean their start difference, do you like, are
you able to speak like.
Speaker 2 (06:16):
Professionally on that. No, not professionally. I mean they're baby
and they're fed different yeah, different.
Speaker 3 (06:22):
Dye, their different diet, completely different diet. I think the
tenderness is is much leaner. It's a much leaner meat
than than what you know we have.
Speaker 2 (06:30):
Now.
Speaker 1 (06:30):
I had an a five wagg you filet at Ruby's
place in Cincinnati. My wife and I we had a
gift card. We had a five hundred dollars gift card,
I'll just say it, and we got it. You know,
it's a gift and we had that, she and I.
I have never it was like meat butter. I have
never had anything. It was like melting and it had
such great flavor. You didn't have to do one thing
(06:51):
to Oh my goodness, it was really different.
Speaker 2 (06:54):
You could tell blindfolded. I could have eaten a couple.
Speaker 1 (06:58):
Of different pieces and be like, wag you Oh lordy,
it was really good.
Speaker 2 (07:03):
Tough, yeah, really good.
Speaker 1 (07:05):
Well, it's interesting with that, but I know there are
a lot of people who they do that for a living, going, well,
we hope that lab grown meat never takes off.
Speaker 3 (07:13):
They do say that, but they also are very confident
that it wants right right.
Speaker 2 (07:17):
That's good, especially when their product is so good.
All right, Congressman Troy Balderson in studio with me today
and so, I have you ever heard of the cultivated
lab grown meat industry?
Speaker 2 (00:13):
So you're familiar with it.
Speaker 3 (00:15):
On the outer edges.
Speaker 2 (00:16):
I have heard it. Yes.
Speaker 1 (00:20):
What's funny is the first line of this is the
lab grown meat industry is struggling. I go, no kidding,
You're kidding me, because I thought it would just be
gangbusters right now. You know, on the heels of COVID
and all the craziness that we've been through, do you
think America is clamoring for lab grown meat? And we
have no idea you consume this. We don't know what's happening.
Speaker 2 (00:44):
Now.
Speaker 1 (00:45):
Look, some people are like, right, the people can plain
and have a cigarette hanging off their lip and they're
eating a big mac or whatever, and so it's like, well, yeah,
but that was a real animal for starters. But I
don't know who knows lab grown meat. At some point
they could determine, like it's safer than regular meat. But
I'm gonna need to see some documentation.
Speaker 3 (01:06):
I'm not going to happen on uh at our house?
Speaker 2 (01:11):
There was right, where's the beef? And that what she
used to say, is that what that was? Ye? Remember
that from ees?
Speaker 3 (01:20):
Or?
Speaker 2 (01:20):
Yeah? Do you remember her name? Because I do, I don't.
Speaker 1 (01:24):
Clara Pelfrey was the Where's the Beef Lady? Watch I'm
wrong and somebody will forget Well, well, listener will firm
me up if I'm wrong, trust me. Matter of fact,
my inbox is filling up now. If I'm wrong, I
promise you. Anyway, This Australian company, they've taken an unconventional
approach by creating exotic products like Japanese quail uh and
(01:48):
even wooly mammoth meatballs. And that's this, this lab grown
wooly mammoth meatballs. Right. Creating cultivated meat involves growing cells
in stainless steel tanks that replicate an animal's body conditions.
(02:10):
It takes about seventy nine days to produce and sells
for twelve dollars twelve to thirty two dollars per ounce
per ounce per out. The company claims to have the
world's largest food grade cell culture reactor at twenty thousand liters,
capable of producing over two thousand pounds of meat. It
says goes on to read the scaling up to compete
(02:33):
with the conventional meat remains challenging for a lot of
companies in this sector, as far as the lab grown
meat industry.
Speaker 2 (02:41):
So, but I just I was.
Speaker 1 (02:43):
I saw wooly mammoth meat balls, and I went, what's
that taste on? Well, they say there's a guy who
just tried one. I don't know, but they say that.
People say, you'll be surprised, you know, at how good
it tastes, didn't Zach. At one point, I think, didn't
we have somebody from ABC News on one of the
(03:04):
things that we had booked. I swear we had somebody
on who had tried it at one point.
Speaker 2 (03:10):
I don't know if it was mammoth. No, No, they
didn't have wooly mammoth balls meat balls. They they had uh,
you know what. It was Jason Nathanson.
Speaker 1 (03:19):
I remember something about Labroad Meet or whatever.
Speaker 2 (03:22):
Yep. Yeah, And he used to be the movie guy
for them, and he's.
Speaker 1 (03:26):
He since departed ABC News, but I remember him talking
about he did like a thing on it one of
his reports.
Speaker 2 (03:33):
Yeah, he said it was not the greatest.
Speaker 1 (03:35):
I think if I remember, yeah, I well, you know what,
I don't even remember him saying that. But you you
have a better memory than I but I I just
remember not thinking when he was talking about it. I
don't remember thinking like, yeah, this guy's like, you know,
doing the doing.
Speaker 2 (03:50):
The uh cut off, the cutoff thing, like, no, don't
do it.
Speaker 1 (03:53):
Uh. I just he didn't, although I'm not sure if
he was also told like, you know, don't be completely
honest about it.
Speaker 2 (04:03):
If you're if you're in the other.
Speaker 1 (04:04):
Room puking after you eat it, don't be telling people
that or whatever. So I don't I don't know, you know,
specifically about that. But as far as that cultivated meat
or the lab grown meat industry, you know, they're talking
about how it's struggling. I just don't not right now.
Maybe at a different time in our lives it will
begin to, you know, do whatever.
Speaker 3 (04:26):
I think it's tough, like literally, like the meat is tough,
like is tough, but it's also going to be hard
to get someone to eat it.
Speaker 1 (04:35):
I just and here's the other point, twelve to thirty
two dollars an ounce. Yeah yeah, well it's like you know,
we're already I mean, it's tough enough at the store
right now.
Speaker 2 (04:44):
Now you're going to throw that in the mix, Well,
you've eliminated what.
Speaker 1 (04:47):
Seventy five percent of your available people maybe who would
would possibly the way to do that would be to
if the price was lower than just you know, regular meat,
people might give it a war.
Speaker 3 (05:00):
Then I think our our you know, our beef right
now is at its best. And you know, coming from
that background, you know, we ran one hundred and twenty
head of beef cattle Angus Charlet and you know, just
the changes from the nineteen eighties of where we are today.
I got a good friend that you know, runs three
thousand head of cattle and I mean they are perfect.
Speaker 2 (05:23):
That's a lot of meats.
Speaker 3 (05:24):
It's a lot of meat, and he uh, you know,
he runs an operation out in Wyoming too, So it
it's just it's it's really good. And there's a place
in Cambridge that you can get. The steaks and the
hamburgers that you get there come off this guy's farm.
I mean literally, the guy owns the restaurant, owns the
cattle on the farm.
Speaker 1 (05:42):
I'm glad you brought this up because maybe you know
the answer. Maybe you don't to this, but I know
you're you know, you're kind of connected to that that
part of the industry, like the wagyu like five, like
the A five from Japan that they talk about, and
it's ridiculous amount like per ounce or whatever.
Speaker 3 (05:59):
It is very very expensive.
Speaker 2 (06:02):
But like Ruby's friends Jeff Ruby if.
Speaker 3 (06:04):
Ruby's has it, and then my buddy in Cambridge his restaurant,
they have Waggo too. Oh now there's a guy down
in southeastern Ohigh that raises them.
Speaker 1 (06:12):
So, I mean their start difference, do you like, are
you able to speak like.
Speaker 2 (06:16):
Professionally on that. No, not professionally. I mean they're baby
and they're fed different yeah, different.
Speaker 3 (06:22):
Dye, their different diet, completely different diet. I think the
tenderness is is much leaner. It's a much leaner meat
than than what you know we have.
Speaker 2 (06:30):
Now.
Speaker 1 (06:30):
I had an a five wagg you filet at Ruby's
place in Cincinnati. My wife and I we had a
gift card. We had a five hundred dollars gift card,
I'll just say it, and we got it. You know,
it's a gift and we had that, she and I.
I have never it was like meat butter. I have
never had anything. It was like melting and it had
such great flavor. You didn't have to do one thing
(06:51):
to Oh my goodness, it was really different.
Speaker 2 (06:54):
You could tell blindfolded. I could have eaten a couple.
Speaker 1 (06:58):
Of different pieces and be like, wag you Oh lordy,
it was really good.
Speaker 2 (07:03):
Tough, yeah, really good.
Speaker 1 (07:05):
Well, it's interesting with that, but I know there are
a lot of people who they do that for a living, going, well,
we hope that lab grown meat never takes off.
Speaker 3 (07:13):
They do say that, but they also are very confident
that it wants right right.
Speaker 2 (07:17):
That's good, especially when their product is so good.
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