This is a topic that I've been wondering about for quite some time, and finally decided to do some research on.
My thought is that foods which are identified by Dr. Sears as high in arachidonic acid such as egg yolks and red meat may have those levels determined by the diet which those animals have been fed.
Considering that industrialized hens and cattle are fed a pro-inflammatory diet consisting mostly of grains and animal fats, I think it's a rather safe assumption that those inflamed animals would produce eggs and meat that are also highly inflammatory and contain high levels of arachidonic (or its precursor, linoleic) acid.
My thought then is that those same products should have acceptable AA levels when fed a grass (anti-inflammatory) diet. I haven't found any research specifically related to this, but here's what little I have found. All links are wfs.
This is a post by one of the heads of nutritiondata.com relating the high inflammation index of farmed salmon as compared to wild-caught. Farmed salmon, of course, are fed a grain diet. The poster makes brief mentions of the differing levels of omega-3 and omega-6 fatty acids in grain fed and grass fed beef.
A rather detailed comparison of grain vs grass fed beef. A comparison chart at the bottom of the page states that grass fed has lower levels of omega 6 and higher levels of omega 3. I haven't yet, but will definitely be reading the provided references.
My impression here is that foods which Dr. Sears pins as pro-inflammatory such as red meat and eggs are actually only pro-inflammatory in their industrialized form and are actually anti-inflammatory when acquired from pastured animals.
Thoughts or better resources?