What sort of breakdown would you say that you have in terms of sources of
fat?  Mono vs. Sat. vs. Poly.  Which subgroups within each are better than
others?  Is it fair to say that the better kinds of sat fat are lauric and
butyric acid (vs. palmitic and myritic - sp? - acid).  Good polys = EFA,
DHA, CLA? (NOT necessarily the over-hyped Flax seeds that the muscleheads
in the fitness comic books go crazy over)?  Is all mono basically the same
(oleic acid) whether it's in beef or olive oil?

Also, what kind of rough breakdown do you think you have between animal-
based fat and plant-based fat?  You might say that it really doesn't matter
if they are all good quality fats, but might it be more advantageous to
someone who is trying to put on muscle mass with relatively little fat gain
to consume more animal fats and/or saturated fats?  The potential problem
that I see is that if you are on a high-calorie diet that includes, say 200
g of fat per day, it's rather difficult to get most of that from meat and
eggs, particularly if you are emphasizing free-range meats and fish.
Unless you consume a lot of dairy products and/or fatty pork, (and I don't
think that bacon and pork sausage are very good choices, health-wise), that
is.

Finally, how important is it to consume fat with vegetables in order to
enhance the absorbability of their vitamins, such as carotenoids?  Cavemen
didn't have salad dressings for their roots and leaves.  Wouldn't the fat
in your steak help you to absorb the vitamins even if you ate an oil-free
salad?