Organic pasture-raised dairy and meat have a different (better) omega-6 to omega-3 ratio

I was reading a study a few weeks ago, saying that there is a significant difference (improvement) in the omega-6 to omega-3 ratio in organic, pasture-raised foods,
and I thought....this goes against all the spin put out by food corporations and the organic versus non-organic media, who use the phrase they are "nutritionally identical" when talking about organic foods.
I found it startling that there could be such a fundamental difference between the type of fat found in organic and non-organic dairy and meat, fat being the very essence of the structure of cells 
                          The lipid [fat]  bilayer is a component of all cell membranes. Its role is critical because its
                          structure provides the barrier that marks the boundaries of a cell.
       The structure is called a "lipid bilayer" because it is composed  of two layers of fat cells organized into two sheets.

Here's a link to which talks about higher [healthier] omega-3 levels in organic dairy, and here's a link to a Penn State University study showing
significantly higher omega-3 levels [and lower omega-6 levels] in pasture-fed beef.
Their study is laid out in an easy to interpret single page chart.
But here we article from Oct 2012....Stanford University saying that published literature  lacks strong evidence  that organic foods are significantly more nutritious than conventional foods, and this gets the support of no less than the  New York Times in Oct 2012 who wrote about the Stanford study.
You just have to wonder what conventional thinking determines as "nutritionally identical."  A different cell wall structure has to alter nutritional impact....different is not