00:00I couldn't wait to see the mysteries that lay inside.
00:03How do you solve the cost of living crisis with engineered human meat?
00:07It sounds like magic.
00:09And this is where the magic happens.
00:14The Good Harvest Processing Plant has been up and running for over eight months.
00:19It contains both industrial and clinical operations on a site the size of four football bridges.
00:27Hey, are you Mick?
00:29I certainly am pleased to meet you, Greg.
00:30Very good to meet you. I'm here to learn.
00:32Right, come this way and I'll show you how it all works.
00:34I want to see everything.
00:35Oh, you will.
00:36Mick Ross oversees the production line and is in charge of over 60 full-time staff
00:41who engineer roughly 50,000 steaks every day.
00:48So, come on then, Mick. How on earth do you grow human meat?
00:52I want to introduce you to our Nutrient Vat.
00:54Hello, Nutrient Vat. Greg Wiley's telepresenter. And your job is?
00:58Well, what its job is, it processes thin slices of tissue in a nutrient-rich mix,
01:04which you see here, and then cells start to grow.
01:07So, over a 24-hour period, these will slowly fuse together into one great big, what we call a cake.
01:13So, you're telling me that that is human flesh?
01:17Exactly.
01:17But why human meat? Why not animal meat?
01:19That's a very good question. We've got centuries of knowledge of human medicine at our side.
01:24We know more about humans than we do about animals.
01:26So, we've mastered engineering human cells to make these structured flavours and sinews
01:31that we expect from the flavours of steaks we eat.
01:33That's right, a protein made from human cells that promises to be cheaper and tastier than any of its competitors.
01:41I'm Greg Wallace, and I'm off to visit Good Harvest,
01:44where a whopping six tonnes of human meat is engineered every day.
01:49That is stunning!
01:50With the promise of cheap meat for all,
01:52it may well be the meaty miracle we need to ease the squeeze of the cost of...
01:57That's right, I'm Greg Wallace, and I'll see you next time.
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