Here's the thing: sliced ham, chicken nuggets, imitation crab meat, those frozen pre-cooked chicken breasts with the grill marks on them... they're all what's called "restructured meat". In other words, they're chunks of meat (or sometimes not even chunks) that are glued together to form whatever shape is desired.
If you ever bite into a piece of "meat" that has no fibers in it, or really soft mini-fibers (or that happens to be shaped by a rectangle), the odds are really high that the current shape does not match the shape of the muscle the meat came from.
However, people are currently working on 3D printing meat. Once that's achieved, we should be able to replicated a proper steak, with all muscle fibers properly aligned and everything (people actually want to 3D print working organs for transplant, but that's gonna take a lot longer).
I'm guessing that's how the vattery works: you have huge vats where the different type of meat component cells are grown (a muscle fiber vat, a blood vein vat, etc) before final 3D printing and assembly into primal cuts.
Personally, I'm ok with this idea. I've never had an issue with ham, or imitation crab meat (I'm not really a fan of chicken nuggets, but that's more the breading, really). If / when we figure out how to get the texture right, should it matter where the meat originally comes from? (Assuming, of course, that there are no poisonous ingredients involved in the printing process or whatever).