You’re correct. And it seems that whatever they do to the animal’s diet to make it ‘lower-fat’ also makes the lean meat tougher. I just don’t like meat very much these days, precisely because of the impact of the whole low-fat influence.
My husband loves pork steaks. They have lots of fat, and great flavor. Sometimes I roast them with vegetables, and sometimes I fry them. They’re kind of like chicken thighs -— no matter how long you cook them, they’re still juicy and tender. (And they DO require long cooking). We much prefer them to regular pork chops, of which most are too lean, and dry.