In vitro meat, also known as laboratory-grown meat or cultured meat, is animal flesh that has never been part of a complete, living animal. As of May 2003, some scientists are experimentally growing in vitro meat in laboratories, but no meat has been produced yet for public consumption. Potentially, any animal could be a source of cells for in vitro meat.

As with most experimental products manufactured on the laboratory scale, the current cost of in vitro meat is prohibitive, but industrial production would be much cheaper. For in vitro meat, costs only apply to the meat production, whereas for traditional meat, costs include animal raising and environmental protection (meaning there are fewer negative externalities associated with in vitro meat). However, it is not yet known whether in vitro meat can be made economically competitive with traditional meat.

In vitro meat should not be confused with imitation meat, which can be a vegetarian food product produced from vegetable protein, usually from soy or gluten. The terms synthetic meat and artificial meat are synonymous, as they may refer to either.
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