First of all, it's totally ridonk of htem to list the nutritional information of a steak and cheese without the cheese, while (seemingly arbitrarily) incorporating that data into select melts.
Secondly, notice that the site states, "All of the core menu items are free of artificial trans fat (partially hydrogenated oil). A few menu items contain small amounts of naturally occurring trans fat, found in meats and dairy."
As CLA is primarily produced via bacterial hydrogenation of linoleic acid, I'd imagine that any diet containing this precursor should allow for the production of CLA.
I'm curious whether CLA biosynthesis in CAFO-based animal agriculture products is attenuated primarily by characteristics of the process which adversely alter the microbiota of cattle rumen (e.g., low-fiber diet, antibiotics) or by substrate availability.