Meats High in Stearic acid (61st - 80th) (per 100 g edible portion)

• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  2900 mg
• Chicken, Offal (skin, breast, raw)
  
  2800 mg
• Swine, Sausage (frankfurter)
  
  2800 mg
• Swine, Offal (cartilage, boiled)
  
  2800 mg
• Cattle, Beef product (smoked tongue)
  
  2800 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  2800 mg
• Cattle, Beef product (corned beef, canned)
  
  2700 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  2700 mg
• Swine, Sausage (mixed)
  
  2600 mg
• Swine, Sausage (bologna)
  
  2600 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  2600 mg
• Swine, Offal (small intestine, boiled)
  
  2500 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  2400 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  2400 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  2400 mg
• Cattle, Offal (tail, raw)
  
  2400 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  2400 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  2400 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  2400 mg
• Swine, Ham (uncooked ham, fresh)
  
  2300 mg