4 ms·

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).

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)

slavak 9y ago
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.
KozmoNau7 9y ago
>"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.
- pista 9y ago
  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.
  - KozmoNau7 9y ago
    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.
- alphydan 9y ago
  > how much is because of the breed 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). [0] https://www.uco.es/dptos/prod-animal/economia/dehesa/salud.htm https://www.uco.es/dptos/prod-animal/economia/dehesa/salud.h... [1] http://www.mdpi.com/1422-0067/19/1/22/pdf http://www.mdpi.com/1422-0067/19/1/22/pdf
collyw 9y ago
Living in Spain, the ham does taste a lot better from black Iberian pigs.
deleted 9y ago
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slavak 9y ago

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.

KozmoNau7 9y ago

>"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.

pista 9y ago
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.
- KozmoNau7 9y ago
  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.
alphydan 9y ago
> how much is because of the breed 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). [0] https://www.uco.es/dptos/prod-animal/economia/dehesa/salud.htm https://www.uco.es/dptos/prod-animal/economia/dehesa/salud.h... [1] http://www.mdpi.com/1422-0067/19/1/22/pdf http://www.mdpi.com/1422-0067/19/1/22/pdf

collyw 9y ago

Living in Spain, the ham does taste a lot better from black Iberian pigs.

deleted 9y ago

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