Yes, that was the original idea of bbq but Aaron Franklin seems to have done ok using prime grade brisket. At bbq contests, I’ve seen a lot of teams pay attention to the source of the meat they use, including breed. I sourced my chicken from a local farm, my ribs from an Asian market and typically used prime brisket.
The question I asked was “what separates good katsu from great katsu”. I don’t know the answer to the question but speculated, based on my experience in nyc eating berkshire pork and in Tokyo eating kurobuta pork , that perhaps one of the answers was breed of pork.
Seems reasonable, but I certainly could be wrong.
