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February 4, 2026 - The Copy-Cow Conversation 

Cloned meat and what it entails for Alberta Agriculture.

As Alberta’s agriculture and food sectors evolve, one emerging technology is beginning to spark controversy across the Prairies: cloned meat. It’s no secret that Alberta is known for its beef, but scientific advances in meat cloning are raising questions about what the future is for beef production. 

Cloned meat is often confused with lab-grown meat. Lab-grown meat is referred to as “cultivated meat” or “cultured meat”. The main difference between the two is the presence of a live animal. Lab-grown does not require a live animal, whereas cloned meat comes from the actual living, breathing animal. Cloned meat is, well, exactly how it sounds – cloned! 

In Canada, cloning of livestock is permitted for breeding purposes, but commercial sale of food from cloned animals or their progeny remains tightly regulated. Lab grown meat, however, is not permitted for sale. 

Despite the differences, both methods aim to replicate high-quality meat without relying on traditional livestock production. For a province like Alberta, where beef exports top billions of dollars each year, the idea of cloned meat raises important discussion about its place in a province built on agriculture.

Alberta is positioned in the national conversation about cloned and lab grown meats. Its combination of scientific capacity, agricultural expertise, and economic dependence on livestock make it an important voice of technology.

Several well-known research hubs in Alberta, like the University of Edmonton or Calgary, have technical expertise to study cloned meat however, it is not a common study being explored at this time. Instead, these institutions focus on cellular agriculture (lab-grown) meat from a cellular level. An associate professor from the University of Alberta said in a 2018 statement in regard to lab made meat that it is critical to band together to find solutions of food insecurities, whether that could be a lab grown type of meat or cloned. 

Many producers, like those operating multi-generation family cattle operations - are deeply invested in the natural methods that have shaped Alberta’s identity for decades.

As a result, Alberta’s response to cloning in the beef industry is not simply about technology. It’s about culture, market stability, and trust. 

Potential Benefits

Supporters of cloning in the beef industry often highlight its potential to complement, not replace, traditional beef production. Some of the key advantages include:

1. Genetic Selection 
 Cloning high-value cattle could help Alberta breeders preserve superior genetics. Traits like disease resistance, feed efficiency, or carcass quality. This could ideally aid in eliminating the unpredictability of natural reproduction.

2. Quality Selectivity 
 The ability to diversify Alberta’s meat market with the use of genetic cloning could ease future regulatory burdens. This process could create a stable and controlled production method that would aid in selectivity for meat quality and product.

3. Stable Supply Chains
 Cloning technologies may help maintain consistent production levels. This is particularly important during disease outbreaks or market disruptions. This stability could benefit producers, processors, exporters, and consumers.

Concerns from Alberta’s Producers

Despite potential benefits, Alberta’s producers have expressed several concerns:

1. Consumer Perception

As any other new food technology has raised concerns, it is no surprise that cloned meat is doing the same. There is worry from producers that cloned meat could undermine consumer confidence and depreciate the value in the years they spend raising beef. This takes away the value in certain products, according to Canadian Cattlemen. 

2. Ethical Questions
 Some critics argue that cloning raises animal welfare issues. The cloning process can involve higher rates of miscarriage, health complications, and early mortality in some species. Cloning is already a costly practice; there is no guarantee it to be successful. As a result, it costs producers and their herds more.

3. Market Disruption
 If cloned meat were to become cheaper than traditional beef, there is fear of reduced profitability and lower margins. This disruption could threaten the livelihoods of rural communities that depend on cattle to keep their lights on and put food on their tables.

What Happens Next?

Cloned meat is unlikely to replace Alberta beef anytime soon. Regulatory approvals, cost barriers, and consumer pushbacks remain significant obstacles. However, the conversation is still gaining momentum. 

For now, Alberta stands at a crossroads. Our scientific research base and successful beef production market provides the opportunity to shape how cloned meat is understood and used in Canada. Whether embraced as a tool, resisted as a threat, or integrated cautiously, cloned meat represents a new frontier. The question is, is it one that Alberta is prepared to navigate?