Taste vs "healthy"

Today it seems like lean meats are the norm.  USDA prime is nowhere to be found, replaced by USDA choice.  I do see waygu beef that is very nicely marbled but oh boy, the price.  I used to buy pigs from a neighbor that had nice fat pigs.  I don't know if that was the breed or diet, probably a combination.  The pork I see in the store now has little marbling and the exterior fat is trimmed very thin.  A lot of folks won't eat fat, but to me fat makes the taste.
I just cooked a beef cross rib roast that had zero visible marbling and a fat cap that was less than 1/4" thick.  It turned out a bit dry, even after coating it with an herbed butter I mixed up. 
Does anyone else miss the unhealthy stuff we used to get?

The quality of meat, especially in restaurants, has more than gone downhill it's taken a dive off a cliff!

Terry

Another factor with beef is not hanging it in the cooler to age.  Theres a fair bit of weight kept by what they call cryo aging where it's vacuum packed and chilled vs dry aging on the hook.
At one time I dreamt of buying a small slaughter house and marketing my own high end beef. My advertising slogan would've been ******* Meats. Naturally aged. Naturally better!