So you think you can make up for the bad fats you eat by eating more healthy fats? A convenient hypothesis but that's not how it works. If your health is your priority, and it may well not be, you should avoid bad fats. The point is not more fatty acids, it's the ratio of the various fatty acids and you don't get the good ratio with grain-fed beef. I eat fatty fish at least four times a week. How many more fish meal pictures must I post? I limit beef consumption to small quantities and no more than twice a week, and I eat nothing but grass-fed with rare exceptions. My dad, a cardiac surgeon, has always said he could tell the red meat eaters when he cut their hearts open. He made a lot of money doing atherectomies (roto-rooting blood vessel walls to clean out plaque). I grew up learning about nutrition and as a fitness nut, I have always kept up with the current information. The linked article from the Iowa Farm Bureau is so superficial it's not worth reading because of its origin alone. Medical and nutritional professional literature and date are available.
For example:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8728510/
Just scroll down to the conclusion, I don't want your head to explode.
I said preferences varied. Just be aware of the tradeoff. Nothing wrong with grass-fed ribeye. In my opinion, it should be a rare treat. I don't intend to be crippled by premature aging and all kinds of deleterious ailments that are mostly preventable by making good choices. So far it's worked for me.
You started this thread, which invites controversy, stating you prefer grain-finished. That's your choice and it's not the worst. No problem. Other people's health, or lack thereof, is none of my concern.