Mo Meat
Also known as: Mo' Meat, Momeat
Mo Meat Strain Overview
Mo Meat is a relatively rare cannabis strain that has gained attention among connoisseurs for its unique characteristics and potent effects. The strain's exact origins are somewhat obscure, with limited documentation available, but it appears to have emerged from underground breeding circles in the United States during the early 2010s. Breeders reportedly sought to create a strain with substantial potency and distinctive flavor profiles, resulting in this hybrid that leans slightly toward indica dominance.
The strain's name references its purported meaty or savory aroma notes, which distinguish it from more common fruit or diesel-scented varieties. Visually, Mo Meat typically produces dense, resinous buds with dark green coloration often accented by purple hues and vibrant orange pistils. The nugs are usually compact and covered in a thick layer of trichomes, giving them a frosty appearance that hints at their potency. The strain's rarity means that consistent phenotypes can be difficult to find, and variations may occur between different growers' crops.
Mo Meat has remained somewhat obscure in mainstream cannabis culture, primarily circulating among dedicated enthusiasts and small-scale growers. Its limited commercial availability contributes to its mystique, with some users seeking it out specifically for its reported unique effects and flavor profile. The strain's genetics and breeding history are not widely documented in public sources, making comprehensive information challenging to verify through multiple independent references.
Mo Meat Strain Effects
Mo Meat Strain Positive Effects
- Users report relief from chronic pain
- May help with insomnia and sleep disorders
- Often used for stress and anxiety reduction
- Some report appetite stimulation
This is not medical advice. Consult a healthcare professional.
Mo Meat Strain Possible Negative Effects
Mo Meat Strain Growing Information
Mo Meat is considered a moderate-difficulty strain to cultivate, requiring some experience to achieve optimal results. The flowering time typically ranges from 8 to 10 weeks when grown indoors. Outdoor plants are usually ready for harvest in late September to early October in northern hemisphere climates. The strain prefers a controlled indoor environment but can adapt to outdoor growing in Mediterranean-like climates with consistent temperatures.
Indoor yields are moderate, averaging 400-500 grams per square meter under optimal conditions. Outdoor plants can produce 500-600 grams per plant. The plants tend to remain medium in height, making them suitable for indoor cultivation with limited vertical space. Mo Meat benefits from techniques like topping and low-stress training to maximize yield and light penetration. The plants are moderately resistant to common pests and molds but require good airflow to prevent bud rot in dense colas. Nutrient requirements are average, though some growers report that the strain responds well to slightly higher phosphorus levels during flowering.
Frequently Asked Questions
How does Mo Meat make you feel?
Mo Meat is known to produce the following effects:
- Relaxed: 85%
- Euphoric: 75%
- Happy: 70%
- Sleepy: 65%
What are the positive effects of Mo Meat?
Mo Meat has these reported positive effects:
- Users report relief from chronic pain
- May help with insomnia and sleep disorders
- Often used for stress and anxiety reduction
- Some report appetite stimulation
This is not medical advice. Consult a healthcare professional.
What are the negative effects of Mo Meat?
Possible negative effects include:
- Dry Mouth
- Dry Eyes
- Anxious
- Dry mouth
- Dry eyes
- Possible dizziness in novice users
- May cause anxiety or paranoia in sensitive individuals at high doses
What does Mo Meat taste like?
Mo Meat has the following flavor profile:
- Earthy
- Pine
- Spicy
- Woody