Won't that leather still get used elsewhere? I don't think many animals are reared with the primarry intent of producing leather but rather becouse of our high meat demand and we can't make one without the other.
It will be interesting to see what happens over the next decade or two, once synthmeat is good enough to take over the market. Various breeds of cattle will likely go extinct, and the same social opprobrium that will wipe out the market for "real" meat will presumably affect leather goods as well.
When synthetic meat becomes good enough there'll still be loads of people who'll say it's inferior to the real thing. Apart from that I believe a happy cow is better than no cow so sustainable and environmentally-friendly livestock farms still have a reason to exist.
Well, already you have "loads of people" claiming that kobe beef is better than regular beef (or that the black iberian pig is better than other kinds of pig). Yet, since meet from those animals is expensive, in practice the vast majority of meat doesn't come from these species.
It can be identical with synthetic vs natural meat. Price can make the difference, and we can still reduce massively the amount of livestock we breed (e.g. make the farms more environmentally-friendly through regulation)
>"Well, already you have "loads of people" claiming that kobe beef is better than regular beef (or that the black iberian pig is better than other kinds of pig). Yet, since meet from those animals is expensive, in practice the vast majority of meat doesn't come from these species.
Having just been on vacation in Malaga (highly recommended), Jamon Iberico Bellota -- the highest-quality ham from acorn-fed black iberian pigs -- is absolutely, genuinely so superior to lesser hams that it's not even funny. There is just no comparison.
It also costs at least €130/kg even the smallest local ham stores, so yes it is prohibitively expensive, you can expect to pay at least twice that for the genuine stuff, if you're not in Andalusia.
How much of the taste is because the diet, and how much is because of the breed? Who knows, but I think it's a combination.
The genetics of the "iberian black pig" are different in a surpsiging way. Studies have shown that their meet contains a lot more monounsaturated fats (The good oil, like olive oil) than other pigs. When raised on acorn and free-roaming, their bodies carry out more endogenous lipolysis. So it's considered a healthy meat to consume (and is raised sustainably to boot).
It is and there are official classifications for that. Ibérico is about the race, pata negra (black paw) being a best subclass name that expanded to anything first class. If a Spaniard says you are pata negra, it's actually good, not an indictment on your feet higiene :)
Bellota (acorn) the diet. You can find intermediate categories like "50% raza ibérica" or "recebo" for both.
Oh yes, I got a very thorough explanation and examples from a very dedicated ham shop owner. It was a bit of a lazy afternoon, so he took the time to properly school us on every detail and the classification system.
If you're ever in Malaga, hit up Azabache in the old part of town. One hell of a shop for ham and cheese and a bit of seafood.
Kobe beef doesn't really affect the consumption of other beef in a material way not just because it's much more expensive, but (probably mainly) because it's available in very limited quantities and all but impossible to obtain in most parts of the world. Its supply is simply too limited to affect demand for other meats in any appreciable way.
Not that I necessarily disagree with your overall point, though.
Considering that most of US beef comes from factory farms, the concept of the "happy cow" is nearly mythological. Given the choice, I would rather not exist than play those odds.
unfortunately a lot of cows are raised and killed just for leather! (I think for high end uses like purses, etc.).
I don't have an a source for this handy but have heard it from industry experts.
