Here's a good paper (long) on the seed oils. As for animal fats, beef tallow has a higher smoke point and is better for frying or savory dishes. Lard tends to be softer, lower saturated fat, milder flavor (better for sweets/pastries).

I don't think RFK's push will increase the demand for commercial beef or pork- the fats of both animals are utilized as byproducts and have been forever. Similar to soup bones/bone broth- the bones were always used/never went to waste, just in a different fashion now.

This will increase the demand for beef tallow & lard from small producers who direct-market their animals/give them an additional revenue stream.

One factor is that the animal fat must be processed/cooked down/refined rather than just slicing it off the carcass. They could either package/sell the fat scraps whole for consumer rendering, or process/render it on their own and sell it as a value-added product. Because it doesn't require refrigeration once processed, I don't think you would need anything other than compliance with Texas Cottage Law to render & sell.

Wait a minute… I was told in the 80's that these animal fats cause heart attacks… that and eggs

I trim the fat off briskets and smoke it in a pan when I smoke briskets. Pour it in a jar with a lid and keep in the fridge although its not necessary.

Heavenly smoked flavor is the only way to describe cooking with it.