Boiled beef Boiled beef Boiled beef is a traditional English dish which used to be eaten by working-class people in London; however, its popularity has decreased in recent years. Traditionally, cheaper cuts of meat were used, because boiling makes the meat more tender than roasting. It was usually cooked with onions and served with carrots and boiled potatoes. It was not uncommon for the beef to be salted in a brine for a few days, then soaked overnight to remove excess salt before it was boiled. In other parts of England cabbage replaced carrots. This dish gave rise to the old cockney
Cultured meat Cultured meat Cultured meat is meat produced by in vitro cultivation of animal cells, instead of from slaughtered animals. It is a form of cellular agriculture. Cultured meat is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine. The concept of cultured meat was popularized by Jason Matheny in the early 2000s after co-authoring a seminal paper on cultured meat production and creating New Harvest, the world's first non-profit organization dedicated to supporting in vitro meat research. In 2013, Mark Post, professor at Maastricht University, was the first to showcase a proof-of-concept for in-vitro lab