This technology is called cows, and it turns out there’s nothing new about it. You can do it with vegetables, sure, but even more importantly, with stuff people can’t digest, like grass.

I’ve written about the new plant-based protein technologies. I’ve sampled them, and they are not terrible. But by comparison? I’ll leave that alone. Test it yourself.

With the cow technology, you can have a medium rib-eye with that succulent pink center without the time and expense of simulating it with beet juice. Talk about efficiency!

Cows—factories for tuning vegetables and grass into a beef product. What will they think of next?

The preceding commentary is brought to you by Texas Farm Bureau, the “Voice of Texas Agriculture.” Called “Your Texas Agriculture Minute,” TFB will issue thought-provoking editorials each week—via print and audio—to spark understanding of agriculture in the Lone Star State and its impact on each and every Texan.

You may read this week’s editorial above or listen to the audio version.