GRASSFED BEEF TALLOW.
Don't get me wrong, i love ALL the "good fats" -- they have personalities of their own and have particular applications which no other can usurp (in my kitchen, anyway). Hell, i even like some bad fats! Just compare the FLAVOR of corn versus soybean oil....
The much-vaunted coconut oil, which has the virtue of being tolerable by the bile-challenged among us, has been a wonderful addition to my culinary repertoire, though i never felt the energetic boost from it which other people report. Virgin red palm oil is the fat i like to marinate my tenderloin steaks in, and it's even pretty. Olive oil -- that goddess of the vegetable oil world -- is almost a sine qua non! Avocado, sesame, goose/duck schmaltz = LOVE.
Naturally-occurring animal fat is a treat that most people in this country have forgotten. Ya wanna know why? I think it's because the universal 20th-century grain-fattening of meat animals made their fat NASTY. It sits in the stomach like a rock and has an unpleasant mouth-feel. One ends up feeling queasy instead of well-fed.
Of course we know that grassfed meats have a better fatty-acid profile. There's a lot more omega-3 and conjugated linoleic acid, and it came from a less-stressed, healthier animal than CAFO meat. Better for them, better for us....
We once did a side-by-side of grassfed and conventional (but very good quality) beef tenderloin steaks. The latter were bland, and the texture was altogether different -- rather watery and spongey. The GF steaks were denser but not less tender, richly-flavored, satisfying. My husband repeated the experiment on our daughter and SIL, and the results were identical.
But it's grassfed GROUND BEEF which i like to eat on an almost-daily basis, and it's all about the fat. The big difference between last week (original Atkins induction) and those weeks when i was sailing along on the Strong Medicine protocol, was the generous amount of beef and pork fat i was consuming (along with no lettuce) on the SMp. My gut thanked me.