The research addresses the growing demand and challenges linked to sustainable meat production in the current context of population growth and concerns for animal welfare. It highlights the nutritional relevance of meat and the pressure on natural resources derived from conventional animal husbandry. Laboratory-grown meat is introduced as an alternative, exploring its production through tissue engineering and cell culture techniques, highlighting its potential to reduce dependence on mass livestock farming and its environmental benefits. The methodology, qualitative and based on systematic reviews, focuses on advances, challenges and future perspectives. Large-scale production is detailed, addressing aspects such as cell culture, identification of suitable cells, culture media formulation, and energy efficiency. The research highlights the importance of lab-grown meat as a promising option to address challenges in the meat industry. This type of meat, whose cellular scaffold is commonly based on porous hydrogels and non-animal materials, uses bioreactors of up to 50,000 liters to ensure optimal conditions. The nutritional and sensory aspects demand the incorporation of essential nutrients and strategies to improve color and flavor, facing challenges in the imitation of processed meat products. Ethics, costs, legal and religious considerations, as well as production limitations, constitute barriers. Despite the challenges, cultured meat offers a sustainable solution for food security and reduced environmental impact