Lab-grown meat foods are part of the rising field of cell farming and agriculture. It is still a beginning phasefield; it looks to convey items customarily made through domesticated animals raised in controlled structures that require no or fundamentally decreased human association. Key models incorporate refined meat, milk, egg white and boneless chicken. Shellfish etc. Feeding everyone in a way that doesn't harm the planet is a big challenge for the future. Meat is a really important part of many people's diets, and the demand for it keeps growing. But natural meat farming has some big effects on the environment, like the emission of more greenhouse gases, and extensive use of land and water. So, one of the major problems we face is finding ways to Produce and eat meat, milk, and other proteins that don't hurt the environment so much. (Meat and Dairy Production - Our World in Data) The primary reason for this paper is to throw light on the research on some socio and environmental factors of Lab meat or refined meat. Specifically, this paper highlights the interest, preference and acknowledgement of the concept of Lab-grown or refined meat. It likewise talks about a few early outcomes on the ecological effects ofrefined meat, stressing the commitments.