Islamic scholars consulted by a leading producer of cultivated meat say that the newfangled protein — which is grown from animal cells and doesn’t require animals to be slaughtered — can be halal, or permissible under Muslim law.
And the Jewish Orthodox Union this month certified a strain of lab-grown chicken as kosher for the first time, “marking a significant step forward for the food technology’s acceptance under Jewish dietary law,” as the Times of Israel put it.
There are a handful of organizations that will certify your product as kosher. Some people trust one organization or another, some trust any of em, some use their best judgement in general. A large organization of Rabbim agreeing on its kashrut status could hold a lot of sway, though, and be a catalyst to start a conversation over many tables of “Should we eat this?”
Now, what I’m curious of is what the meat qualifies as.
Is it milchig, fleichig or pareve?
