| Origin of the idea | 1912 | Development and maintenance of embryonic chicken heart tissue culture from 1912 to 1946 by Alexis Carrel (1912–1946) |
| Fictionalization | 1927 | Beef steak in Lab by JBS Haldane in his essay ‘Future of Biology, |
| 1931 | Frederick Edwin Smith and Winston Churchill anticipated in-vitro meat |
| 1932 | Publication of ‘Thoughts and Adventures’ book including Winston Churchill famous essay ‘Fifty Year Hence’ |
| 1943 | French science fiction author Rene Barjavel also described the cultured meat in his novel ‘Ravage’ |
| 1952 | Description of Vat Grown Meat in novel ‘The Sapce Merchant’ by F. Pohl and C. Kornbluth |
| 1967 | Translation of Ravage novel as Ashes, Ashes’ |
| 1971 | Article on Growth of Smooth muscle in culture and formation of elastic fibre by Russel Ross |
| Tangible realization of the idea | 1995 | Approval by in-vitro production by USDA |
| 1996 | Creation of first tissue by Oron Catts and Lonat Zurr under Tissue Culture and Art Project |
| 1997 | Lab grown fish muscle as space food by Borris Benjaminson |
| 1998–1999 | Filing and later grant of first patent on ‘Method of Producing Tissue Engineered Meat for Consumption’ to Willem Frederik Van Eelen |
| 1999 | Filing of patent for ‘Industrial Scale Production of Meat from in-vitro cell culture’ by Van Eelen, Van Kooten, and Wiete Westerhof |
| 2002 | Cultivation of dorsal abdominal skeletal muscle mass of Carassius (Gold fish) in media containing fetal bovine serum substitutes and later tested for organoleptic attributes by breading and fat frying |
| Frog steak developed with frog skeletal muscle cells over biopolymer |
| Refining technology for mass production | 2004 | Formation of in-vitro Meat Alliance for sustainable meat production |
| 2004–till date | Setting up of various start-ups (especially after 2013) and increasing funding from various government and environmental groups |
| 2005 | Journal of Tissue Engineering published paper on in-vitro -cultured meat production |
| 2007 | Formation of in-vitro meat consortium alliance by environment conscious scientist |
| 2008 | Announcement of 1 million USD prize by People for the Ethical Treatment of Animals (PeTA) for the first commercially viable in-vitro chicken meat nuggets at Ist in-vitro meat symposium |
| Organization of first international symposium on in-vitro meat by Norwegian Food Research Institute |
| 2011 | Advocating term Cultured meat in place of in-vitro meat by European Science Foundation |
| 2013 | Production, tasting and patent of world’s first cultured meat-based beef burger in 2013 by Professor Mark Post, a Dutch scientist |
| 2014 | Publication of in-vitro Meat Cookbook detailing 45 different recipes |
| 2019 | Good Food Institute USA funded 6 projects with 2,50,000 USD each for research on lab grown meat |