Is cloned meat low fat?

It amazes me what they want people to eat. How will we know if the meat we buy is regular fat laden beef, pork, chicken or lamb or if it is cloned? Is the Department of Agriculture going to grade cloned meat? They don't have enough inspectors now to cover all the meat products on the market, so how will they support more inspectors? If the cost is pushed onto the consumer the cloned meat will be more expensive. The idea eating products that do not have a mother sounds more appealing, but then do the cloned animals have a mother? Might have to take another look at becoming a vegan. Grandma