Animal fat includes subcutaneous, intermuscular, and intramuscular (marbling) adipose tissues (Rhee et al., 2000), containing mostly triglycerides (neutral lipids) and a small amount of phospholipids (polar lipids). In lean meat, phospholipids account for up to one-third of marbling. Fatty acids in meats are unbranched and have an even number of carbons from 4 to 24, although 12 to 24 is the most common (Voet et al., 2006). However, some branched or odd-numbered fatty acids can be found in ruminant fat (Lobb and Chow, 2000). Lamb has up to 3% volatile branched-chain fatty acids (Bravo-Lamas et al., 2018), contributing to characteristic lamb and mutton odors. Longer branched-chain fatty acids in beef do not contribute to flavor.