A method for producing edible cells, comprising performing in vitro cell culture of isolated tissues of animals to obtain the edible cells that can be directly eaten and consumed by a human body. Not only the production cycle is accelerated, but also the safety of the produced edible cells can be ensured and the edible cells are not easily infected by bacteria since the culture environment can be strictly controlled for in vitro cell culture. Furthermore, since the human body can directly eat the edible cells, the digestion and absorption efficiency is greatly increased as compared to a case in which animal tissues are eaten.
