How gene editing is changing the meat in our diet, from fast-growing fish to heat-tolerant cows

Do you wonder where your meat comes from? Maybe it’s organic, wild harvested, or farmed.

Or perhaps it was designed in a lab.

Faster-growing fish, heat-tolerant cows and disease-resistant pigs are among a new class of animals that are being genetically engineered for the dining table.

In the past…