Multiple outlets describe a research approach that aims to produce beef-related material using plants rather than animal cells or conventional slaughter. The coverage says scientists have developed a method to cultivate “beef” inside plant hosts, specifically referencing lettuce and tobacco as examples of the plants used in the work. The reports frame the idea as an alternative to lab-grown meat, emphasizing that the goal is to generate meat components through plant biology. The articles describe the concept broadly, presenting it as a way to grow beef-related proteins within plant tissue. They do not provide details in the provided excerpts about the technical process, the specific proteins produced, the scale of production, or whether the resulting plant material can replicate the taste, nutrition, or safety profile of conventional beef. The common thread across the sources is the claim that plant-based cultivation could be used to generate beef-related products, potentially offering a different route than traditional or cell-cultured meat.