>
> I must admit that I'm surprised that the pemmican softens so much when it
> warms up.  This would be a good question for the Grassland Beef folks --
> they've been very responsive to my previous querstions.

Monounsaturated fats have a lower melting point than saturated fats. I think
the Grassland pemmican's fat has a higher percentage of monounsaturated fat.
I think this is because grass fed beef has a higher percentage of
monounsaturated fat.

for commercial purpose they will have to use other fats than tallow that is
more saturated ( all the trim fats and also the fat around stomacs) they are
less saturated
jean-claude

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