they manufacture
> SFAs from starches to provide structural support so they can walk around.
> this is why the fat you see on the edge of a rump steak is a) fat and not
> oil and b) visible and solid.

an idea come to me .and someone who understand intimatelly the fat chemistry
could correct me .
the fat whern extracted from a still warm animal is very fluid and have some
oily constituency that disappear during the cooling when it is hardening .
could it be that during this cooling process different ratio of fatty acids
occur .?
I also allways wonder how they determined by analyse the different
proportions of differentes kinds of fatty acids  in any given fat. would the
analyse process itself could change the nature of fats by transforming some
fatty acids on another kind.?
also differents kinds of fats are present in differents parts of the body
from very oily soft fat behind the eyes or around intestines and stomachs
to harder kidney fats.

i personally love the fat from a warm animal and less so when hardened and
cooled .

jean-claude