Preferred embodiments of the present invention provide for improved meat products and methods of producing such meat products by increased incorporation of healthy fats containing beneficial fatty acids such as stearidonic acid (SDA). Futhermore, various embodiments provide methods for producing such products, including steps such as reducing the saturated fat content through breeding and/or meat processing techniques. In some embodiments, the finished meat product has a higher fat content than the initial meat tissue with corresponding improvements to flavor and texture as well as improved health benefits for the consumer.
