All the dietary advice for strength athletes seems to advocate easting chicken fish and beef, what about lamb/mutton and pork and goat meat? Lamb and goat is often fatty but the excess can be cut off.
Also goats cheese and ewes milk cheeses are never mentioned, is there a specific reason for this? Again they are high fat but are nice to add to a salad or roasted veggies in a sensible amount. I would have thought they were more 'natural' as the animals are not as intensively farmed and are raised on a more natural diet.
I am from the UK and it is mainly pork and chickens that are raised intensively here. Cows and sheep are outside in green fields. Outdoor reared pork and free range chickens are more expensive.