The most plausible method for cultured meat production is called the ‘scaffolding technique.’
Here's how it works:
#1- STARTING WITH STARTER CELLS - “Starter” cells from domestic animals such as cows or chickens are harvested through a biopsy and placed in very small cultures. (See Figure 1)
#2- SCAFFOLDS- The starter cells need a place to grown on. These are called scaffolds. (See Figure 2) The scaffolds are biodegradable and can be made out of edible material such as collagen beads.
#3 - STARTER + SCAFFOLD- The starter cells are then placed on the scaffolds (see Figure 3).
#4- MAKING THE CELLS GROW- The scaffolds containing the cells would then be placed in a special type of vat called a bioreactor. This is pretty similar to how beer or Quorn (soy chik nuggets) is made.
Once placed inside the bioreactor, the starter cells would be a nutritious (but delicious) soup called a growth medium. (See Figure 4). The growth medium contains a special mix of nutrients which would provide natural ‘environmental cues’ that would tell the cells to grow. (And they do grow-- it's a good thing that cells are so obedient!)
#5- SKINNY MEAT - The result is actual animal meat, but in the form of ultra-thin sheets of muscle cells. The thin sheets would be vacuumed packed (see Figure 5) and sent to a meat processing facility in order to make a ground meat product, such as a hamburger.
#6 - YOU EAT YOUR BURGER- I think you already know about this step. (See Figure 6).