Slanker Grass-Fed Meat

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Fatty Acid Analysis by Utah State University

This table provides data on a Chuck Steak from Slanker Grass-Fed Meat.

Slanker's Grass-Fed Meats

100% Grass-Fed Beef Chuck Steak

Fatty Acid Analysis by Utah State University

Animal, Dairy, and Veterinary Sciences

Skaggs Nutrition Laboratory

September 16, 2003

     Fatty Acid

     % Composition

     Butyric Acid (C4:0)


     Caproic Acid (C6:0)


     Caprylic Acid (C8:0)


     Capric Acid (C10:0)


     Lauric Acid (C12:0)


     Myristic Acid (C14:0)


     Myristoleic Acid (C14:1)


     Pentadecanoic Acid (C15:0)


     Palmitic Acid (16:0)


     Palmitoleic Acid (C16:1)


     Heptadecanoic Acid (C17:0)


     cis-10Heptadecenoic Acid (C17:1)


     Stearic Acid (C18:0)


     trans-11 Octadecenoic Acid (C18:1)


     Oleic Acid (C18:1n9c)


     Linoleic Acid (C18:2n6c)


     Gamma-Linolenic Acid (C18:3n6)


     Alpha Linolenic Acid (C18:3n3)


     Total C18:3


     cis-9, trans-11 CLA (C18:2)


     trans-11 cis-12 CLA (C18:2)


     *Total CLA


     cis-11,14-Eicosedienoic Acid (C20:2)


     cis-8,11,14-Eicosatrienoic Acid (C20:3n6)


     cis-11,14,17-Eicosatrienoic Acid (C20:3n3)


     Arachidonic Acid (C20:4n6)


     cis-5,8,11,14,17-Eicosapentaenoic Acid (C20:5n3)


     cis-7,10,13,16-Docosatetraenoic Acid (C22:4n6)


     cis-7,10,13,16,19-Docosapentaenoic Acid (C22:5n3)


     cis-4,7,10,13,1 6,19-Docosahexaenoic Acid (C22:6n3)


     **Total Omega-3


     ***Total Omega-6


     Omega-6 to Omega-3 Ratio

     0.89 to 1.00

* Total CLA = Sum of cis-9, trans-11 CLA (C18:2) and trans-11 cis-12 CLA (C18:2) fatty acids

** Total Omega-3 = Sum of C18:3n3, C20:3n3, C20:5n3, C22:5n3, and C22:6n3 fatty acids.

*** Total Omega-6 = Sum of C18:2n6c, C18:3n6, C20:3n6,C20:4n6, and C22:4n6 fatty acids.