What Happens to Dried Fat?

[Sully]

When you dry fatty meat, like ground beef. Around 85/15 ratio. What happens to the fat? I dried grass fed ground like that many times. I remember hearing the fat oxidizes? What does that  mean? Further explanation please!

[Sully]

I dry it in a dehydrator at 95-104 degrees F

[TylerDurden]

Oxidisation of fats is not a good thing. Cooking makes the fats oxidise at a much faster rate. Dehydrating at below 40° C should only mean oxidisation on the surface, surely? At any rate, while meats do oxidise a bit over time as they are aged, I don't think they are harmful. That is, I've eaten "high-meat" often enough to recognise that it does no harm. I  assume therefore that oxidisation not caused by significant heat is fine.