Meat Fats Return to Meat Menu Page Fat, an energy source stored in animal muscles, also contributes to the flavor of meat. Water is the most prevalent component of meat, and most of the flavor-carrying, or aroma, molecules are hydrophobic (repelled by water). These molecules dissolve in fat. Fat is a source of energy that is stored in muscle tissue. When fat is heated, it melts and lubricates the muscle fibers in the meat, helping to keep it moist. The cuts of meat from cows and pigs that contain the most fat are those that come from areas where the muscles aren't used as extensively, such as the ribs and loins. The fat in fish is contained in the oil that is present throughout the body, so most of the fish has an inherent "lubrication" source. Meat's fat content varies from animal to animal, and within each animal, it varies from part to part. Muscles that are used often consume the stored-up fat, and so the meat from these areas don't have much fat. Areas that aren't used as much don't use as much energy, so there is more fat in these cuts. The animal's age also plays a role in how much fat is in the meat. The older the animal, the more time it has had to build up fat-pocket energy reserves in its muscles. Cattle that are bred for consumption are often fed large amounts of food in order to increase the amount of fat that normally occurs. The more fat in a piece of beef, the more "marbled" its appearance; that is, the more white streaks of fat there are. Marbled steaks are considered to be some of the most flavorful beef cuts. As a result of the health risks that may be associated with consuming too much red meat, pork is now a popular alternative to beef. Pigs that are slaughtered are, for the most part, fairly young, and their muscles haven't built up energy reserves. There are some pork cuts that are naturally fatty, such as bacon, but breeders are now using techniques to produce leaner pork. The result is that many pork cuts now have about the same amount of fat as the white meat in chicken. With fish, it's a different story. The fat in fish comes from the oils distributed throughout their flesh; it isn't stored in pockets as it is in beef and pork. These oils have subtle flavors in and of themselves, and they contribute to the flavor of the fish.