I think the main difference is that it’s incredibly expensive to get a cultivated meat facility going at any kind of meaningful scale. It takes a long time to grow the first batch, but then you basically just need to keep it “alive” in huge vats where it can propagate, under very precise and specific conditions. But it’s much much more expensive than maintaining a herd of live animals, at least to start.

If they get the all the ratios right, I doubt there’d be much of a difference in taste. But you’re right that opposition is mostly from meat lobbyists and anti-science bullshit.