Swine genetics, including gender, has been one of the greatest influences on pork belly, and, in turn, bacon quality. Therefore, the evolution of genetics in pork used in commercial production has had a great influence in recent years in producing larger swine.
In a recent University of Nebraska study, beef from cattle fed a high concentration of wet distillers grains plus solubles (WDGS) was more tender than beef from cattle fed corn only.