A significant portion of the blandness of some supermarket foods is the result of processing, with "pro-juiciness" treatments being some of the worst offenders. Chicken (even whole chickens for roasting) are injected with water, oil, and water-binding compounds to plump them up. The water mostly evaporates during cooking so the result is usually blander rather than juicier. Most hams sold today are cured by injecting them with brine, as opposed to traditional surface-based dry curing methods that are slower and result in less mass. The result is bigger hams with inferior flavor and a somewhat gelatinous texture. It is still possible to find traditionally cured hams, but you often have to go to a specialized butcher.
So, it's not just breeding that has prioritized factors other than flavor, but also how foods are processed. We pay by the kilogram, so producers have found ways to make the same animals weigh more.
So, it's not just breeding that has prioritized factors other than flavor, but also how foods are processed. We pay by the kilogram, so producers have found ways to make the same animals weigh more.