Healthy Animal Oil

Below is a clear, evidence-based ranking of common animal cooking fats from healthiest to least healthy when used in moderation as part of a normal diet.

Rank	Fat/oil	Why it ranks where it does	Main concerns (if any)	Best uses in practice
1	Fatty fish oil (used as supplement or from cooking salmon, mackerel, sardines)	Extremely high in omega-3 EPA/DHA → proven to lower triglycerides, reduce inflammation, protect heart & brain.	Almost none if from clean fish	Eating the fish itself or supplements
2	Goose fat	≈60–65 % monounsaturated (same as olive oil), decent stearic acid (neutral), low PUFA. Very stable when heated.	High calories, but excellent fatty-acid profile	Roast potatoes, vegetables
3	Duck fat	Almost identical profile to goose fat (60 %+ MUFA), high oleic acid, very heat-stable.	Same as goose	Confit, roasting, frying
4	Beef tallow / drippings	≈50–55 % MUFA + high stearic acid (doesn’t raise LDL), conjugated linoleic acid (CLA) in grass-fed. Very stable.	Slightly higher SFA than goose/duck	Roasting, Yorkshire puddings, frying
5	Butter (especially grass-fed)	Contains butyrate (anti-inflammatory), CLA, vitamins A/D/K2, some short/medium-chain fats. ~60–65 % SFA but many are neutral/beneficial.	High in saturated fat (still debated)	Low–medium heat, baking, finishing
6	Ghee (clarified butter)	Same as butter but lactose/casein removed, slightly higher smoke point.	Same saturated-fat debate as butter	High-heat Indian cooking, roasting
7	Lard (pork fat)	Traditional leaf lard is ~50 % MUFA, 40 % SFA, 10 % PUFA. Very stable. Pasture-raised is better.	Factory-farmed lard can be higher in omega-6	Pie crusts, frying, confit
8	Chicken fat (schmaltz)	Higher in PUFA (~20–25 %) and omega-6 than the ones above → more prone to oxidation when overheated.	Higher omega-6, less stable	Traditional Jewish/European cooking
9	Regular supermarket butter flavored with omega-6 oils (some “spreadable” butters)	Often blended with cheap seed oils → worse fatty-acid balance.	Added refined seed oils	Avoid if possible

Quick summary (healthiest → least healthy)

1. Fatty fish (omega-3 powerhouse)  

2–4. Goose fat ≈ Duck fat > Beef tallow (all very high in stable monounsaturated fat)  

5–6. Grass-fed butter / ghee  

7. Good-quality lard (leaf lard from pasture pigs)  

8–9. Chicken fat and cheap blended butters (higher omega-6, less stable)

Bottom line for everyday cooking

If you’re choosing purely for cardiovascular and metabolic health and you cook at high temperatures:  

Goose fat, duck fat, or grass-fed beef tallow are probably the three healthiest animal fats you can buy in a supermarket.  

Butter/ghee are excellent too, especially at lower heat or as a flavor finisher.

All of them are vastly better than refined seed oils (sunflower, soybean, corn, “vegetable” oil) when you look at real-world outcomes and oxidative stability.

Practical rule of thumb you can use in any supermarket

Healthier choices (use freely):

• Extra-virgin olive oil
• Avocado oil
• Goose fat, duck fat, beef tallow
• Real butter or ghee
• Coconut oil (if you like the taste)

Avoid or use only occasionally:

• “Vegetable oil”, sunflower, corn, soybean, canola, grapeseed, rice-bran, cottonseed, etc.

So no — plant-based does NOT automatically mean healthier. In fact, the average bottle labelled “vegetable oil” or “heart-healthy canola” in a UK supermarket is one of the worst fats you can cook with regularly.