DS wrote:

>when you buy beef ribs or steak with fat on the edges and i the middle, is that saturated fat? what kind of fat is that?
>  
>
On average, beef fat is a little less than half saturated, the other 
half being monounsatured, and a small amount polyunsaturated (regulard 
feedlot beef).  But that's an average.  The harder, whiter, fat contains 
more stearic acid, which is saturated.  It's the stuff which, when 
purified, candles and crayons are made from.  Thus, suet fat, the kind 
used for making pemmican, is the very hard fat deposit around the 
kidneys, and it contains more stearic acid than other fat deposits.  
That fat that you're talking about, the visible white fat on steaks, is 
probably a bit more saturated than the average for all cuts of beef, but 
nowhere nearly as saturated as suet fat.

Todd Moody
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