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June 14, 2001 (Washington) -- So how about a steak dinner washed down with milk, all from cloned cattle?

Seem unlikely? Well, American companies have already cloned dozens and dozens of cattle for breeding and other purposes, and they're planning to sell them to serve our thirsts and appetites.

That is, as soon as the government says it's OK for clones to be in the food supply.

For now, the FDA has asked companies not to introduce any cloned livestock into the food chain until scientists further review the situation and the agency decides exactly what authority it has over the new creations.

Meanwhile, the National Academy of Sciences is expected to release a report on the safety of food from cloned animals as early as late this year.

But according to Ron Gillespie, vice president of marketing at the cattle-cloning firm Cyagra, "We have every rational and scientific reason to believe that it is safe." He says, "The FDA shares that opinion, and people that we work with there have told us pointedly that they expect it to be approved."

An FDA spokeswoman did not return calls for comment.

Gillespie says that the agency's caution is no problem for them, especially since the earliest that any of Cyagra's cloned cattle will begin milking is 2003.

Peter Steinerman, spokesman for Wisconsin-based animal cloning firm Infigen -- which boasts the world's largest herd of cloned cattle -- tells WebMD that its cattle are already milking.

But he says that they will not be sold to dairy farmers until the FDA weighs in with any judgments.

Although the cattle cloning industry says it is confident in the science that shows consuming cloned animals and their products aren't a health risk, cloners are worried about public perception, in the wake of widespread fears over both genetically modified food and human cloning.

"Those two issues have greatly clouded animal cloning and have made it more [confusing] for people," Gillespie tells WebMD.

For its part, Infigen is studying milk from clones with several universities, including the University of Wisconsin.

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