What if you could carve off a chunk of the most succulent slab of steak you´ve ever eaten, clone a bull from it, then produce weeks of identically delectable dinners? Irina Polejaeva, chief embryologist at ViaGen, a livestock-cloning lab in Austin, Texas, aims to bring cloned beef to the American dinner table within the next few years. Since 2005, ViaGen has cloned half a dozen cows from strips of beef, a procedure that enables the company to test the quality of the meat before bringing it back to life. Clones would head to a breeder, and their offspring would go into a chain of feedlots, slaughterhouses and, finally, your burger. But first, the Food and Drug Administration must rule on the safety of cloned meat, a decision that could make or break the most controversial idea in the food industry since the transgenic tomato.