I read an article that was linked to in another thread about the difference in subcutaneous and visceral fat in humans. My question is how does this apply to fat that we eat from animals? I am maybe, hopefully, going to finally get a chest freezer and get a large amount of beef. I will of course want all the bones, organs, and fat. But is subcutaneous or visceral fat better? In our own bodies, visceral fat is more harmful, wheras subcutaneous is fairly benign. But I have no idea if eating the visceral fat of animals poses similar harm. I doubt it, but am just curious. Traditionally, visceral fat was prized as the best (see leaf lard in pigs). And it is harder, which would make me think it is more saturated and lower in PUFAs. I'm just thinking out loud. Please add any info or thoughts of your own.
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Composition of visceral versus subcutaneous fat