Scientists at ViaGen, a livestock-cloning lab, are planning to clone selected cow specimens with superior tasting meat. Cells must be harvested within 48 hours of death however. Embryologist Irina Polejaeva, who works on the project, says, "I’d love to have the chance to taste it. I’d have a good rib eye. That would be great." Cost is a barrier with a cloned cow costing $15,000 and a traditional one $2,000. If this results in better tasting meat in the fridge case at the supermarket, the Modern Day Alchemist is all for it.