Off The Menu: Lab-grown meats, seafood on the horizon Updated Mar 06, 2021; Posted Mar 06, 2021 Memphis Meats shows chicken it produced in a laboratory from chicken cells in Emeryville, Calif. A growing number of startups worldwide are making cell-based or cultured meat that doesn't require slaughtering animals. (AP Photo/Terry Chea)AP Facebook Share The animal proteins — meat, poultry, seafood, and eggs — that have always been a focus of the restaurant dining experience have been undergoing a metamorphosis over the last several years, with plant-based substitutes and now lab-grown alternatives becoming increasingly available and, more importantly, competitive in terms of both eating quality and price.