Lab Grown Meat to Be Served up in Australian Restaurants for the First Time

‘This is just the beginning,’ Sydney cultured meat company Vow said.

Quail from Pat LaFrieda Meat Purveyors is prepared during Chef Justin Smillie's California Cool class at The 8th Annual New York Culinary Experience Presented By New York Magazine And The International Culinary Center in New York City, on April 16, 2016. Neilson Barnard/Getty Images for the New York Culinary Experience

Japanese cell-cultured quail will soon be served up at Australian restaurants after a local company received the green light from Food Standards Australia.

“This isn’t just a regulatory milestone. It’s the start of something new: a way of creating meat that’s unlike anything you’ve tasted before. And for the first time, it will be available to diners across Sydney and Melbourne this July,” Sydney company Vow said in a social media post.