The manufacturing process begins with acquiring and banking stem cells from an animal. These cells are then grown in bioreactors (known colloquially as cultivators) at high densities and volumes. Similar to what happens inside an animal’s body, the cells are fed an oxygen-rich cell culture medium made up of basic nutrients such as amino acids, glucose, vitamins, and inorganic salts, and supplemented with proteins and other growth factors.
Changes in the medium composition, often in tandem with cues from a scaffolding structure, trigger immature cells to differentiate into the skeletal muscle, fat, and connective tissues that make up meat. The differentiated cells are then harvested, prepared, and packaged into final products. This process is expected to take between 2-8 weeks, depending on what kind of meat is being cultivated. Some companies are pursuing a similar strategy to create milk and other dairy products.
Like artificial intelligence, the line is getting fuzzy.
https://gfi.org/science/the-science-of-cultivated-meat/
And probably never will.