Ready to Eat Cloned Beef?

Shortages of certain meats essential to our food supply have scientists actively working on ways to make more meat, faster and they claim (better) too.
As nations are racing to come up with new and better ways to feed their growing populations, one such factory producing “cloned beef” is now going into full-scale production in China.
While it’s easy to brush off “China” as being “too far away” to be concerned with, consider that China is already producing a large portion of our meat products that are shipped overseas for consumption by US residents under popular store brands.

Will cloned beef products make their way to the US?

Proponents of this cloning technology claim that by selecting only the healthiest livestock to clone, they can reproduce healthier herds in less time.
The long term health implications are unknown at this time. That being said, the problem of feeding new herds still exists. China does not have enough feed to increase the size of its current livestock herds, let alone feeding new herds from cloned cattle. And what about the environmental impacts?
Is the United States ready for cloned beef? The FDA has just recently approved genetically modified Salmon (aka GMO Salmon or Frankenfish), that are much larger and faster growing than their natural cousins (real wild or farm raised salmon). While the FDA has approved GMO Salmon, some food chains including the nationwide giant Costco won’t sell it.
Think of the economic benefit, but then think about the other issues that have yet to be studied over the long term. Eating genetically modified fish is one thing, but how do you feel about eating genetically modified, or worst yet, cloned beef?

Where does GMO and cloning stop? Crops, fish, beef, pork, your favorite pets…will people be next?

There are many unanswered questions. We will be following this story as new information becomes available.