----- Original Message -----
>The grain-fed suet, she said, was harder
> and chalky; the free-range suet was softer and more yellow in
> color.  I would bet the house that the free-range suet is
> consideraly higher in MUFA, especially oleic acid.

Mary's message snagged my attention, too.  This past week I was talking to
one of the local cowboys, who is a ranch manager for a very commercial
operation, about raising a grass-fed beef for us.  I was impressed by his
considerable knowledge of this subject.  (And thankful that he didn't regard
me as a crackpot.)  He was telling me that grass-fed beef slaughtered past a
certain age/weight is called a "hard-boner."  He said the bones and marrow
are heavier and denser and the fat yellow.  I asked him why the fat was
yellow and offered my own answer, from chlorophyll.  He said he didn't
really know but always figured it that way himself.    I don't know if any
of this applies to buffalo, but I would think there might be a parallel.

Theola