The vast majority of meat consumed by humans comes from conventionally bred and raised animals, and not from cloned animals. Dolly the sheep, who was cloned in 1996, was the first mammal to be cloned from an adult cell. She was a scientific breakthrough, but cloning technology is still in its early stages and is not widely used in animal agriculture.

Meat from cloned animals is safe to eat, according to scientific assessments and regulatory approvals in some countries. However, the production of cloned animals and their meat raises ethical and animal welfare concerns, such as the potential for health issues in cloned animals and the intensive farming practices associated with large-scale cloning operations.

The cost and complexity of cloning make it an economically unviable option for large-scale meat production at this time. The focus in animal agriculture is on selective breeding, artificial insemination, and other reproductive technologies that are more practical and efficient for producing animals for meat consumption.

So, while the possibility of eating cloned meat exists, it is currently not a significant part of the global food supply, and meat from cloned animals is not common in most grocery stores or restaurants.