As cultured meat research has become popular, edible scaffolds that can be used in cultured meat production have attracted great attention. Cellulose is characterized by abundant supply, easy availability, edibility, non-animal source, low cost and commercial scale production, showing potential application in cultured meat. In this review, we introduce the basic physical and chemical properties of different kinds of cellulose (plant-based cellulose and bacterial cellulose). Next, based on a series of specific structures of scaffolds (porous, directional, spherical, natural precise and customizable structure), we propose methods for preparing cultured meat scaffolds based on cellulose. Finally, we discuss the key challenges for the application of cellulose in cultured meat scaffolds and propose possible solutions. We hope that this review will be helpful for the cost-effective and continuous production of cellulose-based scaffolds and good cultivation of muscle and fat cells.