A number of different methods have been used to affect the look and structure of the shmeat. To create a 5 oz. ‘hamburger’, Dr. Mark Post of Maastricht University in the Netherlands needed to culture about 20,000 thin strips of muscle tissue. He commented that despite the absence of fat, it tasted ‘reasonably good.’ [3]
But, don’t expect the result to look like steak. Creating a test-tube steak would require blood vessels to feed each cell, not to mention the creation of fats to accompany the muscle fibers. The technologies to create these do not exist yet.