I've seen on most low carb diets they suggest a "fatty steak." I am retarded when it comes to steak, so lend me a hand. What cuts would be considered a fatty steak? And what would the nutritional facts (macros) be for such a cut. I want to work steaks into my diet to get more variety and to increase fat for energy purposes. and before I go down that path, does F&N agree with this suggestion?