There's crappy meat. Have you ever had cheap salmon sashimi? It's completely flavorless, with a rubbery, watery mouthfeel. Conversely have you had expensive salmon sashimi? A delicate umami flavor with a mouthfeel of liquified butter. It's not preparation. They're not the same fish.

Different subspecies of plant and animal taste different. Farmers have learned to charge more for the ones that taste better.

You wouldn't say "there's no crappy tomatoes, only crappy preparation." Nah, some tomatoes are simply junk.

Some of the best food cultures in the world - Italy, France, Japanese - lean much more heavily on ingredient quality than on preparation. Fine dining as a whole revolves around ingredients.

Loin is usually pretty lean. If you want fatty then shoulder or belly are a better bet.