Cultured meat is meat produced from animal stem cells cultured in vitro, which is different from conventional meat production through farming. In recent years, cultured meat is becoming a subversive future food production technology. In this review, the progress in cell sources, stemness maintenance, serum-free culture conditions, large-scale proliferation and differentiation, food processing, safety evaluation and regulatory requirements for cultured meat industrialization were summarized. As a prospect, the challenges and potential solutions were also discussed.