PETA Launches Victimless Nuggets

Published by PETA.

We’re debuting our very first branded food product today, and, being PETA, we figured we’d do something that would make a bit of a splash. We’re launching Newkirk Nuggets™ (patent pending), a cutting edge (and surprisingly delicious) animal-meat alternative created by cloning cells from an upper arm biopsy of PETA President Ingrid Newkirk who is “100% free range, grain fed, white meat.” It’ll be a little while before these bad boys appear in grocery stores, but we’re planning to generate some buzz about the new product by handing out free samples outside KFC restaurants here in Virginia, in the hopes that fast-food lovers with a taste for flesh will choose our “100 Percent Human(e) Alternative” instead of chowing down on the tortured remains of chickens inside a KFC. As Ingrid says, “They say everything tastes like chicken, and now so do I.”

The breakthrough has been in the making for 11 years in laboratories spread across three countries, working to grow animal tissue with the taste, texture and, most difficult of all, the “skin depth” or muscle mass of fish and chicken. According to the experts: “The tissue was taken from Ingrid’s upper arm and cultured in a “nutrient soup” of mushrooms, human collagen and soy broth to form myoblasts. The myoblasts reproduce rapidly to form ¾-inch-thick sheets of what PETA calls “100 per cent victimless meat.”

I know, it sounds a wee bit gross at first, but I suspect that anyone who really knows how meat is processed will welcome this safe, humane, and tasty alternative. Check it out:


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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind