Cultured meat

Biotechnology in Dimentiara has progressed to the point where cultured meat has become commercially viable and entirely normalized. The vast majority of meat which is eaten by the people of Dimentiara is grown rather than farmed. Instead of raising, slaughtering and butchering an entire animal, they can use a donor animal's cells to simply clone the edible parts. 3D printing is used lay down muscle fibers, connective tissue and bone to build steaks, drumsticks, thighs, filets, organ meat, etc. The resulting product looks and tastes absolutely identical to non-cultured meat. Since it's grown in a sterile environment, it contains no pathogens and can be eaten entirely raw if so desired. Most livestock is raised for tissue sampling rather than slaughter. This keeps the gene pool diverse and prevents cellular monocultures.

Traditional ranching and hunting is still practiced in Dimentiara, but on a much smaller scale than in the past. Non-cultured meat is marketed as specialty food to epicureans or customers with cultural or religious dietary restrictions. Most people in Dimentiara are somewhat squeamish about eating non-cultured meat, viewing it as unsanitary or unnecessarily cruel. At best, it's seen old-fashioned or eccentric.