We already know that cloned beef has entered the food supply both in the United States and the UK. Now, thanks to revelations from JR Simplot, a U.S. company specializing in the cloning of cows for beef production, we’re learning that dead cows are cloned to produce the next generation of beef cattle.
Here’s how it works: A large number of cows are slaughtered and then chopped into steaks that are tested for their flavor, texture and other qualities important to steak eaters. The source animal of each steak is recorded, and cells from that source carcass are preserved for possible cloning in case the steak turns out to taste good. Once all the steaks are gauged for their desirability, the dead cow carcasses from which the flesh was cut to produce the steaks are harvested for their DNA.
This DNA is then used to clone new cows who are fed, raised and slaughtered to see how their flesh steaks taste. This cycle is repeated through multiple generations in order to “evolve” cow clones with great-tasting flesh.