I buy buffalo bones for their marrow.

I also buy buffalo fat. It is so saturated, it is like chalk. I wondered for
quite awhile, how did HGers use this fat?

Then I asked the supplier, Durham meats, about how it is raised.

It is pasture fed for almost all of its life, then "finished" with grains at
the end.

My question is, perhaps the fats are less saturated if the animal is pasture
fed only? and that would be why HGers could use the fat for pemmican?

This fat as it now is constituted is so dense, so chalky, it is unuseable.
If anyone finds a way to make it palatable, let me know.

Do grains change the fat of the animal?