Cultivated meat is an entirely different creature. It begins with stem cells from an animal biopsy, an egg or even a feather that multiply rapidly in a stainless steel tank called a bioreactor or cultivator. The cells feed on a complex broth that contains nutrients like carbohydrates and amino acids, and some type of growth factor, to become muscle, fat or connective tissue. Taste and nutrition are controlled by cell selection and the broth they grow in.
The breast I ate came from tissue that had grown short meat fibres and had been pressed into plastic moulds to approximate the size and shape of a small boneless breast. It had less chew but much more flavour than a typical grocery-store breast. The biggest difference was how the meat reacted in a pan. As it browned, the surface looked more like coarsely ground meat than whole muscle.