If you’re aiming to optimize your intake of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fats (PUFA)—not just total fat—then the source of your meat matters. A lot.
While different cuts from the same animal can vary wildly, comparing ground versions gives us a more standardized way to look across species. It’s a practical starting point to understand how animals differ in their fat profiles—and to choose meats that better align with your nutritional goals.
The chart below shows the actual amount of each fat type per 100 g of ground meat—beef, lamb, chicken, pork, and more—sorted by decreasing SFA content.
But quantity isn’t everything. To better understand fat quality, we can also look at the breakdown per 100 g of total fat. This shows what the fat is made of, regardless of how fatty the meat is overall.
In other words: if you consumed 100 g of fat from each meat, what would that fat be composed of—more SFA? More MUFA or PUFA? This perspective is especially useful when you're focused on metabolic health, inflammation, or simply making smarter choices within your budget.
These insights can help guide more intentional choices—especially if you’re rethinking fat beyond the standard dietary playbook.