A future of sustainable, slaughter-free meat just got a little closer. Scientists at the University of Tokyo have successfully grown nugget-sized pieces of chicken in a lab—marking a major step forward for cultured meat technology.

Until now, most lab-grown meat has been limited to mince or ground textures. But this new method allowed researchers to grow actual chunks of chicken muscle, about 2cm long and 1cm thick. The secret? A special bioreactor system that mimics how blood vessels work in living organisms. Nutrients and oxygen are delivered through tiny hollow fibers, helping cells grow thick, structured tissue.

This innovation could lead to the creation of full cuts of meat, like chicken breasts or thighs, grown entirely without raising or harming animals. It’s a major leap for animal welfare, climate action, and food security.

Right now, the process is still expensive and experimental—but scientists are hopeful that with time, lab-grown meat could become affordable and widely available.

A chicken nugget that doesn’t require a chicken? Now that’s science serving up something really good.