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This article argues that in-vitro meat is ethically preferable to ordinary meat because it avoids killing animals while preserving many of the cultural and dietary functions of meat. It defends a relation-based approach to food ethics, claiming that ordinary meat-eating may be "suberogatory" or a morally permissible moral mistake, while lab-grown meat offers a realistic path toward reducing animal suffering, environmental harm, and unfair demands on people with limited dietary options.