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I'll Take the Cloned Mignon


The Food and Drug Administration approved the sale of cloned meat last week amid heated debate...

Cloned meat might not sound like the most appetizing item on the menu. Despite the culinary connotations, however, the Food and Drug Administration approved the sale of it last week amid heated debate.

While it will take a few years before the cloned food hits the shelves, the decision has everyone from food companies to health food advocates buzzing. Animal-cloning companies, like ViaGen, Inc., will undoubtedly benefit from the decision. Not all companies are on board, however, like Smithfield Foods (SFD)-with $12 billion in sales-reporting no plans to produce cloned meat.

At $15,000 to $20,000 per clone, copies of cows do not come cheap. Naturally, if demand increases, the cost could come down. In the meantime, most cloned cattle will be used primarily for breeding. Yet the question remains: does cloned meat represent a pathway to higher quality and cheaper eats, or is it just Frankenfood?

In a very special report, Hoofy and Boo look at the approximately 600 cloned cows in the U.S. Er, make that 602.

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