> The luxury meat would be high end because it would be authentic and expensive,

I think the complication here being that slaughtered meat will still have the risk of fecal contamination. Which will be missing from cultured meat. Even grass-fed beef often still gets antibiotics, and most of it still gets some supplemental crops towards the end of their life, with chemicals sprayed on those crops. Grass-finished beef, beef that ate only grass throughout its entire life, is a tiny sliver of the market, and many don't even like the taste.

• Chemical safety benefits of cultured meat
• Food safety benefits of cultured meat

So instead of "luxury" meat, I think "traditionalist" will be the better moniker. Some people just don't like change, and they think there's some 'realness', some spiritual authenticity, conveyed by us having had killed the animal they're eating. So they won't care about the risk of fecal contamination, since that's part of nature, and you just wash your food as we've always done.