Really not a surprise, do you have any clue how many entries are in that thing? How many brands? How many cuts? How many iterations of each? I went buy the first that cronometer brought up on each and set it for 8oz. I couldn’t even tell you which ones I picked at this point.
I just grabbed these two, whether they’re the same ones or not I couldn’t tell you but this is what I’d eat/use. Now if you want to be anal about it you could say you buy cheap badly trimmed meat at Walmart and so the “fat content” is higher… but that’s not real, that a shortcut processing trick/scam to artificially make it heavier to increase sale price. I go by the typical fat content in the actual cut (a little more realistic). I understand some people cut off the backside of steak that 99% of people trim off and pretend it’s jerky but those are also the same people dipping everything they eat in bacon grease so I assume most aren’t doing that and going by the realistic marbled in fat that the cut in question has. Even as a tracker you can really only be so anal about this, unless you’re going to send your ribeye through a DEXA before you eat it first or something…
I’m talking total fat content, I don’t concern myself with the breakdowns as I see no point to it. Unless you’re eating a ton of one specific type for some reason that may be an issue for you specifically, even as a tracker I see that as a waste of time. That’s just me. I know some people have decided that it’s a specific fat type that’s the cause of all their issues, I think for a very small minority there may be something there but for the majority it’s just overblown.