Hey guys, hope you're all doing well.
I wanted to start a discussion about fats!
The most delicious grass-fed fats I've eaten:
Yellow, buttery bison & beef back fat -- melts in your mouth and probably hovers between 60/40 sat/unsat to 40/60 sat/unsat.
Deep yellow bison suet -- a little more dense but still soft and creamy. More saturated than back fat but nowhere near the dry, waxy suet I've had from many grass-fed sources.
Soft, pink beef fat -- very similar to pork fat
Pink bison, beef and lamb marrow -- very soft and creamy and definitely more unsaturated than saturated
Soft, white lamb trimmings, back fat -- somewhere between hard lamb fat and soft pork fat. Probably about 50/50 saturated/unsaturated.
Pork trimmings - Soft, opaque and definitely more unsaturated.
Pork suet - Soft, a little more dense -- I'd say 50/50 sat/unsat again.
Deep yellow bison tongue fat
On the other end of the spectrum -- harder fats. I am totally cool eating them and I appreciate any fats I can get my hands on but there seems to be a clear difference between these and the ones I listed above.
Dry, waxy suet/Crumbly, dry marrow/dry trimmings -- bison, beef and lamb. Clearly very saturated and with less moisture. I seem to digest this fine but I feel slower than on the fats I've listed above. I've more often gotten my hands on this variety of fat -- even from wonderful grass-fed sources. I must re-iterate that I am totally fine with these fats, but they aren't quite as appealing as the softer fats.
Now, I've noticed that Pork never ever gets to the same dry level as ruminants. And since I've found the ratios in Pork or super-high quality grass-fed ruminants to agree with me more, well...why are ruminants preferred over pork? I'm talking about an ideal situation where all animals are treated well and fed their natural diet.
When ruminants aren't in an absolutely pristine environment, their fat becomes more dry and harder to digest (in my eyes). When Pork is fed garbage, their fat still retains an agreeable consistency.
Any theories as to why this is? Is it possible that healthy pigs are an equal if not more ideal food source than ruminants?
