Would you consume lab grown chicken? Well, the U.S. Department of Agriculture has triumphantly approved for sale chicken created from cultured cells, according to a press statement distributed earlier in the week. Upside Foods and Good Meat, two California-based businesses, have been given the go-ahead to produce “slaughter-free” meat for eateries and possibly grocery stores.

“I’m thrilled to share that cultivated meat will now be available for consumers in the U.S.,” said Dr. Uma Valeti, Upside’s CEO and founder, in a statement. “This approval will fundamentally change how meat makes it to our table…We are excited to launch with our signature, whole-textured Upside chicken and can’t wait for consumers to taste the future.”

The cells used to generate the lab-grown chicken, which was developed as a more environmentally friendly substitute for traditional meat, can be obtained in one of three ways: from a living animal, a fertilized egg, or a unique bank of preserved cells.

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“Instead of all of that land and all of that water that’s used to feed all of these animals that are slaughtered, we can do it in a different way,” said Josh Tetrick, co-founder and chief executive of Eat Just, which operates Good Meat, when speaking with the Associated Press.

The product will first be offered on the menus of Dominique Crenn’s Bar Crenn in San Francisco and José Andrés’ China Chilcano in Washington, D.C. before spreading to restaurants all over the nation.

There is one potential drawback for people who wouldn’t mind eating a coconut curry meal created with lab-grown chicken: the cost. The Associated Press reports that when the lab-grown chicken eventually reaches grocery stores, which could take seven to ten years, it will probably sell for $20 per pound. In the next two to five years, restaurants and small merchants should start serving meat that has been grown, according to reports.