HOW DOES THIS sound? You’re dining at a five-star restaurant that is offering you a gourmet buffet featuring prime rib of beef, roast turkey, honey-glazed ham, broasted chicken and a variety of barbecued meats. It’s a feast fit for kings.

We know the world is changing. Would you feel any different if you knew you were eating meat grown from cells in a bioreactor lab that futurists tell us heralds a new age of cruelty-free protein products? Perhaps you are a vegetarian or a vegan.

Millions of people aren’t comfortable eating animal meat products and also are members of People for the Ethical Treatment of Animals which opposes animal cruelty at all levels. Cell-cultivated meat may be a solution to those concerns and could be an alternative in the very near future.

The concept fits the green movement and climate change agendas. There are consumer groups who believe raising animals purely for slaughter is inhumane. Imagine the changes that would cause in the farming industry if market animals were no longer needed.

The Good Food Institute, an alternative protein nonprofit, published a report saying cell-based meat can save up to 92% of greenhouse gas emissions, in addition to other environmental savings. Cultivated meats could rival the price of its conventional counterpart as soon as 2030, as mass production ramps up.

As for helping the climate change agenda, CE Delft, an independent research firm, said by the next decade, cultivated meat production powered by renewable energy sources can lead to 92% less impact on global heating, save 93% of particulate matter pollution, and require 95% less land and 78% less water compared to conventionally farmed cattle-based beef.

Cultured meat has been in development for years, but has only become commercially available since December. The supply is very limited, but is gaining acceptance at food-tech companies and the markets may explode as companies win regulatory approval.

The production process is still linked to animal slaughter. One ingredient of the nutrient solution that nurtures Eat Just’s chicken cells is bovine serum, harvested from butchered cattle, but an animal-free alternative is being developed.

At least a dozen companies are developing cultured meat. They have received investments from major meat-supply companies like Tyson Foods and Cargill. They believe cultured meat has many advantages including the fact it can be grown indoors using limited space and without antibiotics.

Peter Singer, a professor at Princeton wrote a book titled “Animal Liberation” in 1975, that raised the idea of human beings’ disregard for animals.

Singer said recently “I’m excited by these new developments because I think it offers the possibility of dramatically reducing the suffering of tens of billions of animals every year. I hope that people will eat ‘kill-free’ meat.”

You also are probably aware of Beyond Meat, a Los Angeles, Calif.-based company, which produces plant-based meat substitutes. Its first product, chicken-free strips, was launched in 2012. It didn’t last long because consumers said it didn’t taste good.

Beyond Meat didn’t give up. They found greater success with products emulating beef, meatballs, ground meat, and pork sausage links and patties. Other leading plant-based meat producers are Daiya, Sir Kensington’s, Field Roast and Hilary’s.

How does this sound? What about beef products made from pea protein, mung bean protein, canola and coconut oil, potato and corn starch, apple extract, sunflower lecithin and pomegranate powder?