Lab-grown meat, also known as cultured or cell-based meat, is produced by cultivating animal cells in a controlled environment. This process eliminates the need to raise and slaughter animals, potentially reducing the environmental impact associated with traditional meat production. The production of lab-grown meat involves taking a small sample of animal cells, which are then placed in a nutrient-rich culture medium. These cells multiply and develop into muscle tissue, creating a product that closely resembles conventional meat in taste and texture. This innovative approach aims to address concerns about animal welfare and sustainability in the food industry.