You are correct though in talking about the Omega's. I have MS and can only eat a healthier diet if I want to keep walking, lol. My wife and I have switched over to grass fed beef, buffalo and bison. Since you all cook, I'm sure that you can give up some of the taste (just gives you a new option to add another taste to the meat via smoking or marinade or rub) if you feel you like the corn fed better. I just like each type for what they are I guess. Our bison and buffalo are very tender and not as marbled (on purpose as I have to watch my weight too). You can have a ball by smoking buffalo cubes (a less expensive cut) and adding your sauce of choice.
It's just another type of meat to play with I guess. I'm just glad it's out here so that I am able to enjoy beef still, lol.
Watching my weight and my health were two reasons I started eating leaner beef, and when my father found a few reliable sources of the stuff he jumped on the bandwagon too. Plus, when my sister married a guy whose hobbies included hunting, that helped me expand the choices as well - especially since I get my father's portion of venison, elk and moose because he won't touch the stuff.
But an added bonus of the grass-fed beef my father and I buy is that it's half the price of what's in the stores. And when I say that I mean the side of beef is half the price of an untrimmed, uncut side of beef from a store. Our supplier also cuts that side of beef into whatever cuts we want as a bonus, so our cost is way cheaper than the same steaks and roasts in the store.
The only thing I haven't figured out is how to get my dad to enjoy boneless rib-eyes. I'm really trying to get a couple racks of beef ribs out of our next purchase, but he keeps insisting on ordering bone-in rib-eye steaks.