Most of the cows there are tuberculin. This factor of antibiotic use in our food is one of the prime factors facing us with bacteria becoming resistant to antibiotics. Antibiotics are way overused and even abused by the medical profession as well as by food producers. In cows,pigs,and sheep, the hormones and antibiotics and other chemicals ingested by these animals is found largely in fatty tissues. As we eat these meats, we get these chemicals as well.
Chickens are no longer the chickens our grandparents knew.
This results in much more fat and much more chemical input in this fat. When my wife and were cruising around the Caribbean, and getting food in native markets, the difference in taste amazed us. Not only the chicken, but the beef and pork. It was usually gotten from a shack with a dirt floor, and there were flies everywhere, but I know that it was much healthier for us than what we are getting now from our supermarket. The taste difference was marked, and the lack of fat was noticeable.