The meat of most wild animals is very low in fat but this does not mean
the animal has little fat.  The fat is stored in places that
aren't included in any cuts of meat.

Stefansson noted this when he described how pemmican was produced from
buffalo whose meat is very low in fat.  In the fall, each buffalo has a
large fat store in the form of a hump that contains enough fat to produce
tallow enough to produce pemmican from the entire animal with little or
no waste.  This is a lot of fat!

Cows produce inter-muscular fat from inactivity in the feed lot.  They
also produce storage fat in a dew-flap which is added to range fed lean
imported beef to produce hamburger.  Hamburger is not to be confused with
ground beef which by U.S. gov. regs. is made from fatty feedlot beef
without addeing this extra fat.

Fat moose (those hunted in fall) still have very lean meat but contain
enough fat in other parts of their body to produce pemmican.

Ray Audette
Author "NeanderThin:A Caveman's Guide to Nutrition"
http://www.sofdesign.com/neander