In order to meet the demands of consumer shifts toward animal free products, there are a number of ways in which these products can be achieved. Cellular agriculture, the ability to use cellular means to produce animal products in vitro, is one of the new levers being explored. Within the world of cellular agriculture, the idea of lab grown or “cultivated” meat has been a hot topic of discussion in the food industry. In theory, using tissue engineering technologies, we can grow animal products in bioreactors more efficiently, safely and sustainably than animal production. Costs of production have dropped substantially in the last decade for cultivated meat, but there are still major hurdles to overcome before these products are available in the market at acceptable prices and quality. In this deep dive, we will explore where cultivated meat needs to go in order to reach its full potential.