The way I understand it, you refuse to eat lab-grown meat simply because you dismiss it as "fake," thus lacking in something compared to livestock meat. Why, though? There is no intrinsic, special value in livestock meat -or any food, for that matter- besides taste and nutritional properties. The day these two attributes, together with cost and environment footprint, become on par or preferable to livestock meat's, all other considerations should fly out of the window.
Biochemistry has come a long way in the last decades by explaining how food powers our body and interacts with it at every level. There is no magic involved! Surely many questions remain unanswered, but nothing prevents us from applying what we already know to food engineering.
