Anecdotally, I disagree.

I went through a period of vegetarianism (for health reasons, not directly for ethics), and once I started eating meat again, 1. I eat a lot less, which 2. means that I can be much more intentional about sourcing it.

Right now the bulk of the meat that I eat at home throughout the year comes from 1 or 2 animals that are locally sourced and butchered (normally I share a portion of a pig and a cow), and the occasional wild caught fish. The meat is tastier, and I can go see the actual animals at the farm if I so choose. They are not factory farmed, and the price per pound is about the same as buying industrial meat at the grocery store since I am buying directly from the farmer, and paying a local processor for their services.

As things wane in popularity it might be true that they become more of a commodity, or it might be true that they become more of a niche product where people care more.

I would like to think that if meat consumption becomes more of a treat than an everyday thing, that people would treat it as such, and go out of their way to eat something that tastes better.

Food for thought?

Yes, I agree. As I said, that entire argument is far fetched at a few different points, this being one of them.