No, the reason many meat products are "rather tasteless" is due to the low-fat movement of the 1970's, when animals started being bred for more muscle and less fat -- particularly chickens (absurdly large chicken breasts) and pigs (pork chops used to be fatty and marbled like a ribeye, now they're dry and flavorless).
You can still get a fantastically flavorful pork chop anywhere in Japan, for example, where they didn't adopt the low-fat pig breeds. Chicken is far juicier as well. It's still just as industrialized, though.
Meat in the wild is generally gamier, which isn't what most people usually mean when they say more flavorful -- gamy flavors can be off-puttingly strong to a lot of people. I personally love those flavors occasionally, but not as an everyday thing. (Sometimes the "flavor" doesn't leave your breath/body for hours/days, it's so strong.)
Interesting, thanks. Speaking of "gamy": I found the halal market near me actually sells mutton, in sandwiches, kebabs, etc. I never saw it in the meat case so I didn't think they had it. Gotta try that.
You can still get a fantastically flavorful pork chop anywhere in Japan, for example, where they didn't adopt the low-fat pig breeds. Chicken is far juicier as well. It's still just as industrialized, though.
Meat in the wild is generally gamier, which isn't what most people usually mean when they say more flavorful -- gamy flavors can be off-puttingly strong to a lot of people. I personally love those flavors occasionally, but not as an everyday thing. (Sometimes the "flavor" doesn't leave your breath/body for hours/days, it's so strong.)