Sorry, I don't have time right now to read your link but I will get back to it after my event this evening.

My citation for hogs... my father was a breeder of fine, pedigreed Duroc-Jersey swine. He literally lived through (and helped lead) the switch from selecting for maximum lard production to selecting for minimum back-fat.

By the time I was cleaning barns after school, we were well into the "minimize fat" era. Which in my opinion has been taken too far, as pork now is often very dry. A little marbling would go a long way.

(Aside: I vividly recall one night, near the end of the second cup of coffee, a nasty differential equations pset that was kicking my ass. I remember to this day saying to myself: You have two options here: a) wrap your mind around diffeq, and get that engineering degree, or b) go home and clean hog barns for the rest of your life. I chose option 'a'. Powerful motivation.)