Anyone know why an Outback Steakhouse Bone-In Ribeye would have 6 grams of Trans Fat?
https://outback.blob.core.windows.net/content/images/OBS_Full_Nutrition_Information_Core_Menu_Items.pdf (top of page 3).
I’m assuming/hoping that this is naturally occurring, and I know Trans Fat in beef is normal (and OK), but is it possible that they’re adding something which would constitute a “bad Trans Fat?” They can’t be adding margarine or other franken-like substance with Trans Fat, could they?
P.S. I already ate the ribeye, so I can’t ask them until the next time I go… (It was 
)
Apparently beef, butter and milk all contain natural transfat, but it isn’t bad for you like the manufactured ones.
Outback is my favorite for a consistent Ribeye. I ask for 2X broccoli for a side and two cups of melted butter. Makes for a great steak sauce!
Right. That’s what I’m hoping. Given that this fatty steak has 6 grams and leaner cuts have less, I’m inferring that it’s all the naturally occurring kind. But, you never know. I’ve seen lots of restaurants put things into or on their items for no reason (i.e., sugar) and want to make sure they’re not adding/melting some artificial Trans Fat somehow. Doubtful, but felt better polling the group here…
Agreed. 
Although this time I got the asparagus and a salad. The rib eye was excellent…
My first thought was they might inject the steak with the faf. Never new there were natural transfats. It pays to be vigilant.