The food of the future is here. A Dutch scientist led a London-based team that developed the lab-grown hamburger.
It's taken the team five years to create the man-made burger and for the first time, people were able to give it a taste test.
Grover Swift and his wife Jill own Johhny G's butcher block in south Austin.
"That's the hind quarter," said Swift.
Every cut of his meat comes from right here in Texas.
"Didn't come from a test tube," Swift added.
Dutch scientist, Mark Post, unveiled his $300,000 project at a public tasting Monday-- a test-tube meat patty.
Post said, "I think that most people don't realize that the current meat production is at its maximum and is not going to supply sufficient meat for the growing demand in the coming 40 years. So we need to come up with an alternative, there's no question. And this can be an ethical and environmentally friendly way to produce meat."
"I'm not surprised people are trying some different things, but we think that beef should come from people that actually raise the cattle on the land."
Richard Wortham is with the Texas Beef Council.
"The American Heart Association endorses eating lean beef every day. That's what we encourage people to do."
There are mixed opinions on the lab-made meat.
Austrian nutritionist, Hanni Ruetzler, said, "There's quite an intense taste, it's close to meat. It's not that juicy but the consistency is perfect."
Post said, "Considering that we don't have any fat in there yet, so obviously that's a factor that affects taste, but other than that the consistency and the taste is, in my mind, pretty close."
"Probably wouldn't taste exactly like, say, a burger from Hopdoddy, but it'd probably be something I'd try at least," said Hunter Skrasek.
Swift said, "I would be very hesitant to do anything with that, or eat it, until somebody else has been eating it for years and years, then I could see...if they were turning green."
Brionshe said, "Yea."
"I'd try it, just because, you know, I try stuff," added Keonna.
The team made their meat from the muscle cells of two organic cows, which were put into a nutrient solution to develop into muscle tissue, eventually growing into small strands of meat.
It took almost 20,000 strands of meat to make up the single five-ounce patty those volunteers tasted.