the fat that appears saturated when meats are at room temperature is in fact a blend of saturated fat and monounsaturated fat, and yes, some polyunsaturated fat. fat in nature almost never appears as "purely" one type. if you remove the bulk of the fat, there will still be some intramuscular fat, but generally speaking its composition shouldn't be too different. and don't miss out on organ meats! liver is nature's vitamin.
grain fed meat does have a bit more n-6 fat than grass fed, and definitely less (if any) n-3. but the relative amount is still very, very low. by cutting out seed oils and most nuts, you've axed the lions share of PUFA from your diet. i wouldn't stress. you can still choose to remove the fat from the grain fed meat and then cook in pastured butter (kerrygold, echivere, lurpak, etc...) if you prefer. coconut oil is a good saturated fat, kind of a unique one too, a medium chain triglyceride.
as for cholesterol concerns, check out mark's writing about cholesterol. i'm not sure if you need to be as concerned with it as you are.