Dear Lord...
I made a statement that one cut of beef has essentially the same nutritional value as any other (from the same animal, I used ribeye vs hamburger in my example), except for fat content which varies with the cut. This was in relation to the quality of beef at McD's vs what you get in the grocery store (where grain-fed is still standard). That statement is still correct. You somehow got off on a grass-fed tangent. That's fine - eat what you want and pay what you wish, but it isn't the kind of beef this discussion was about. And YES, there is 75/25 ground beef for sale in every grocery store I go in (if it isn't a boutique store). Your article, which I "didn't read" says so as well. I'm not getting into the grass-fed vs. grain-fed argument other than to say there's a lot of "climate change-type science" involved, and the SUMMARY quoted from your article at the bottom (which I didn't read but took issue with) states "Although grass and grain-fed beef differ in several nutrients, their effects on your health may be similar." But, I will still reiterate that one cut of beef is essentially the same nutritional value as another from the same animal or other similarly raised animal (i.e. my original statement of ribeye vs. hamburger meat) except for varying fat content. I've had a little more than "a short course about nutrition" - Animal Biochem, Feeds and Feeding, Digestive Physiology, Ruminant Physiology, and quite a few others. But I'm not here to sway your opinion, or call you ignorant.
