Mrs and I tried lab grown fois gras quail, apparently the first in Australia. Amazing to be able to buy this in a restaurant, after hearing about it year after year.
It was certainly meaty, a flavour you simply don’t get with any meat-free chicken, really pungent and distinct (not that I’ve ever had dead quail).
A place called Bottarga in Brighton, Melbourne. Wasn’t cheap, but I’d pay top dollar to support the transition.
I am vegan for the health benefits: avoiding colon cancer, avoiding type 2 diabetes, improved cholesterol , reducing visceral fat, avoiding overeating, longer healthier life, etc.
Not contributing to animal cruelty is a bonus but not my motivation so lab grown meat isn’t going to change the way I eat.
If it becomes efficient enough to reduce greenhouse emissions then that would be the only benefit I would get from it.