Kato,
I am curious where you found the chart in your first message. Could you send me that information?
And just FYI, the ribeye steak contains two completely different forms of fat. The outside or backfat is high in acetic and buturic violate fatty acids. This is the kind of fat that can only be removed with a knife and it should be trimmed off since it does not contribute to flavor.
The fat within the muscle, intramuscular marbling, is high in proponic acid which is basically a glucose based fat and low in acetic and buturic violate acids. This is the fat that contributes to flavor and dicates the quality grade of the animal (whether or not that is obselete makes no difference).
If all the beef across the US and Canada is without flavor, I would assume that beef is Low Select or Standard and should not have flavor since it has no marbling to give it flavor!! Let's compare apples to apples when we talk about "all beef"!
One more thing, yellow fat is acquainted to animals with low days on feed, especially cows off grass or really old animals. It takes about 60 to 90 days on a finish ration to charge fat color from yellow to white..........and yellow corn makes WHITE FAT......and we are normally talking about the fat on the OUTSIDE of the meat!!
If you buy beef that has yellow fat on the outside.....be care it is either cow beef, an old bull or something really old.....your eating experience will not be too good.
And that's my story...........