Happy Valentine's - let's talk about saturated fat!

Of “blatant fat” on red meat, that is to say, the “white stuff”, for example on ham… but also on steak (gimmee both those numbers to start with) how much of that is saturated? I imagine it is a different proportion to that of the general saturated/unsaturated ratio of the meat in general, such as in the marbling, but don’t know.

This question may or may not be as clear as I hope, please ask for clarification if you durn geddit :slight_smile:

(2nd question - what’s the proper term for “blatant fat”)

It probably has the same composition, which can be found on the nutrition label, which always shows total and saturated fat (if not listed, unsaturated fat is the remainder; the table here shows that the percentage for cooked ground beef is about 39% regardless of fat content); the only difference is that it is more visible. Also, since saturated fat is solid at room temperature, it will also be solid on uncooked meat (only, fat is stored in fat cells, which will be “solid” regardless of their content).

As for a more technical name for “blatant fat”, adipose tissue is what you are looking for.

Well maybe we can use lard as a representative of the class.

It is 39% saturated fat, 45% monounsaturated fat, and 11% polyunsaturated fat. Not sure why that does not add up closer to 100 though.

Bacon grease is pretty much the same.

The fat in a broiled lean pork chop not far off: about 37% saturated fat, 43% monounsaturated, and 18% polyunsaturated.

So a very slight difference.