I agree with @ToddBoyman, and specifically, the green house gas implications of beef have made it very attractive to investors and entrepreneurs. The green house gas implications of fish and chicken and not as stark per ounce of product produced (although they have other environmental costs such as groundwater pollution and energy waste for chicken (and farmed fish), and dangerous instability in ecosystems for many wild-caught fish . And as Todd points out, the price point of beef is higher than chicken and some forms of fish, and that price may be raised further as governments try to eliminate the externalization of green house gas costs by products such as beef. This all makes beef products financially ripe for replacement.
I agree also with @alisonGFI that when it comes to consumer adoption (which can impact likely interest of investors), fish and chicken don’t (yet) carry the perceived health issues that “red meat” does.
To answer the question that began this thread, we have to be much more specific than talking about “beef”, “chicken” or “fish”. We need to think in terms not of the source animal, but in terms of the end product that people consume. So, we have seen some success in the plant-based versions of “ground beef”, but not of steak in its various forms. There is an effort to reproduce “chicken” and that is mostly chicken nuggets or strips (tenders), but that’s different than wings, thighs, breasts, whole roasted chickens. And the term “fish” encompasses many species fo fish- from anchovies to tuna, from processed fish sticks to fish filets, to whole trout and sardines that end up on people’s forks.
So I recommend we start talking in terms of end products and not source animals.
The next step is then to understand what is the relevant importance of each source product. So for example, is most beef consumed in the form of ground beef, and very little as cuts of steak? Is most chicken consumed in the form of tenders and nuggets, and much less as whole body parts? In what form are most fish products are consumed? Canned tuna? Salmon filet? Processed fish sticks? And do keep in mind these answer will vary in different cultures (China vs. India vs. EU, vs. US, versus latin America.
I believe knowing these stats will inform where research is most needed, because we’ll understand the actual products that if copied perfectly, might best supplant the animal product that is not scalable and causing harm to the planet (and of course to those animals).
I’m trying to get answers to these questions and welcome any data or leads anyone has.