Population growth, global warming, the negative impact of cattle breeding on the ozone layer, destruction of forests for livestock enterprises, foodborne diseases, pollution, etc. situations have led to efforts to meet the protein needs of people with alternative methods to traditional meat production. Meat substitutes produced from alternative protein sources, genetically modified organisms, and cloned animal production are a reflection of these studies. In vitro meat (culture et-IVM) is a meat production method that has been introduced for this purpose in recent years and can accommodate all studies on this subject. This method has been developed to produce meat in a laboratory using tissue engineering techniques. With IVM, consumers can be provided with healthier, safer, and diseasefree meat, and the negative environmental impacts associated with traditional meat production can be minimized. While the cost of the first IVM produced in 2013 was $ 330,000, today this cost has dropped to $ 11.36. The main problem of IVM, which has reached a level that can compete with traditional meat in production environments and equipment since 2015, is the reaction of the consumer to this meat. Although it is thought that it may take a long time for a positive reflection of the consumer response to the consumption of IVM as fresh meat, it seems inevitable that meat products produced using IVM will be placed on the market shelves in the near future. This article provides information about IVM manufacturing techniques, advantages, results, and potential.