Meats Low in Stearic acid (201st - 220th) (per 100 g edible portion)

• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  3400 mg
• Swine, Sausage (liver)
  
  3400 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  3500 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  3600 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  3600 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  3700 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  3800 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  4000 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  4000 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  4000 mg
• Swine, Sausage (semi-dry)
  
  4000 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  4200 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  4300 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  4400 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  4600 mg
• Swine (liver paste)
  
  4600 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  4700 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  4900 mg
• Swine, Bacon
  
  4900 mg
• Cattle, Offal (small intestine, raw)
  
  5000 mg