Bioengineers are making lab-grown elk meat. It’s molecularly identical to wild meat—but are you really eating the same thing?

Elk steaks sizzle over a crackling fire. For 10,000 years, this primal cookout required three things: an elk, the skills of a hunter, and a skosh of luck.

The Boone and Crockett Club commends today’s action by the Senate Agriculture Committee to pass the Fix Our Forests Act (S.1462), introduced by Sens. John Curtis (R-UT), John Hickenlooper (D-CO), Tim Sheehy (R-MT), and Alex Padilla (D-CA), by a bipartisan vote of 18-5. The following is a statement by Boone and Crockett Club chief executive officer Tony A. Schoonen.