According to New Zealand news site Stuff, a researcher from AgResearch, a New Zealand biotechnology institute, was “investigating the binding strength of meat proteins when he found mutton or beef can be formed into long, colourful spaghetti-like strings.”
Sounds appetizing. Of course, turnabout is fair play—if pasta can be shaped like animals, why not have animals shaped like pasta? The meat can taste either like meat, or it can be modified to mask the meaty flavor. I suppose in an age when cows are being cloned and cultured, a little meat pasta fits right in with the trend.