This is a pretty good presentation. One thing I question is when he talks about the higher fat content of meat he does not take in consideration some of the fat renders out during cooking. Wife does not like to use hamburger above 20% fat because so much of it renders out during cooking. In some dishes (like sloppy joe's) the fat can be retained, but cooking hamburgers a lot of it cooks off or even meatloaf a lot of fat ends up floating around the meat and needs drained off. But other than ignoring that problem of keeping the fat with the protein when it is consumed, I thought the presentation was very interesting.

He is a little bigger on grass fed/organic than what I am. 

https://www.youtube.com/watch?v=YHNHpPGlvSY&t=1096s