As a scientist working in biochemistry and with lots of experience with culturing cells (for different reasons), I have to say that I'm highly sceptical that the development will be so fast.
The main reason for this is not that in vitro meat production isn't technically possible - it is. But the problem is that the available techniques are still insanely expensive, which would lead to the meat being non-affordable for most people.
Also, customers have to be aware that for in vitro production, one has to use lots of synthetic nutritients and also antibiotics, whose impact on health will have to be evaluated before market entry.

So I think it'll be rather 10-15 years, and not 3. But I'm happy to be wrong, ofc.