Here is a comparison between Rendered Lard, Suet (Beef Fat), Butter and Coconut Oil:
Lard 39% Saturated Fat
45% Monounsaturated Fat 11% Polyunsaturated Fat
Suet 52% Saturated Fat 32% Monounsaturated Fat 3% Polyunsaturated Fat 6% non-fat components
Butter 51% Saturated Fat 21% Monounsaturated Fat 3% Polyunsaturated Fat 19% non-fat components
Coconut Oil 86% Saturated Fat 6% Monounsaturated Fat 2% Polyunsaturated Fat
So Kevin, you need to get over your aversion to Lard
I have an aversion to beef fat. I just don't like the taste for one thing, and my teeth feel waxy after eating beef fat. I generally only get filet mignon at steak houses, and rarely buy hamburger meat. (I grind up venison mixed with olive oil for ground meat)
It is my firm believe that many of the "modern" health problems we have began back when the "health experts" started recommending cutting out lard and replacing it with hydrogenated vegetable shortening.