Great Steaks, Over and Over and Over

Have you ever wandered down to the butcher and carefully chosen the perfect steak for that special Bar-B-Que? You probably can remember a time when everything was perfect. Cooked just right, cut with almost no effort and chewed and tasted like heaven. Don't you wish that you could repeat that moment all over again?

Well very soon, you will be able to do just that. The FDA is seriously considering releasing cloned meat onto the market. I know it seems like Dolly the sheep was just a few weeks ago but we are way beyond that now. We have cloned the whole farm and are getting ready to release the harvest for human consumption.

The decision, expected by the end of this year, is based largely on new data indicating that milk and meat from cloned livestock and their offspring pose no unique risks to consumers.
"Our evaluation is that the food from cloned animals is as safe as the food we eat every day," said Stephen F. Sundlof, the FDA's chief of veterinary medicine, who has overseen the long-stalled risk assessment.
Farmers and companies that have been growing cloned barnyard animals from single cells in anticipation of a lucrative market say cloning will bring consumers a level of consistency and quality impossible to attain with conventional breeding, making perfectly marbled beef and reliably lean and tasty pork the norm on grocery shelves.

Very soon we could be eating that perfect steak every time. Perhaps the butcher could reserve the same cut for me off of every clone. They could raise a whole herd for my perfect Porterhouse, NY and Fillet Mignon. Time to clean out the freezer and get ready.

Clones for dinner