Des Moines, Iowa ? The pork industry says hogs have been on a “diet” for more than a decade, and new government research shows that Americans are getting a much leaner product because of it.

The National Pork Board announced this week that feeding and breeding techniques over the past 15 years have led to cuts of pork that rival skinless chicken breasts – often revered as the leanest of meats.

A 3-ounce serving of cooked pork tenderloin, at 2.98 grams of fat, is as lean as the same size serving of skinless chicken breast, which weighs in at 3.03 grams of fat, according to a U.S Department of Agriculture analysis. The tenderloin had 120 calories for the 3-ounce serving, while skinless chicken breast contained 140 calories.

Tenderloin ranked as the leanest of pork cuts and meets the USDA’s “extra lean” guidelines. With less than 10 grams of fat per serving, the cuts that qualify as “lean” meats include boneless top loin chop, boneless top loin roast, center loin chop, center rib chop and bone-in sirloin roasts.