Without hesitation. If the taste, consistency, nutrition, and price are all the same, then the only differences would be whether an animal was bred to suffer until slaughter and the likelihood of illness from consumption. I'm assuming that stuff like e coli would be nearly impossible through this. Plus less demand on farm meat means less chance of coronavirus mutations like the 2009 swine flu outbreak. And less of a need for the real estate, feed, and potable water to grow those animals. I must be missing something because I'm struggling to see a downside here.

I'm sure that, in the same way that there's still a market for objectively inferior exploitatively mined diamonds as a status symbol instead of lab created diamonds, there would still be a market for rEaL meat where "you can really taste the suffering" or whatever.

Now here's the more interesting question that actually has me on the fence: if "growing any kind of animal tissue" is what has been achieved, where would you stand on consuming lab-grown human meat? Is it immoral? Are there risks? Should such a thing be restricted in some way like alcohol or handguns? What would be the proper etiquette and presentation and everything if it became socially accepted? What wine would pair best with it? Or would it be more of a beer pairing? If this weren't socially acceptable, would no-suffering chimpanzee meat be okay?

If it only takes a small cell sample, would it be unethical to dig up extinct animals like mammoths or dodo specifically to enjoy their meat? If that's okay, and it chimps are okay, would neanderthals be okay to eat? Where would we draw the line?