The topic of yellow fat, or “yellow fat” disease as it’s commonly referred to, comes up in conversation quite frequently in both big game and small game hunting circles. This is usually attached to a few happy snaps of a skinned or gutted animal, and is always followed up with the question – is this safe to eat?
Many punters spout the old phrase “If in doubt, throw it out”, speculating that it’s caused by injury or infection. But what is it really?
Yellow fat is a genetic trait that is determined by a recessive gene. Alfalfa and other green feed contain xanthophyll, a fat-soluble compound that is yellow in colour. Animals with the yellow fat gene lack an enzyme that turns the xanthophyll pigment clear. Therefore, the xanthophyll pigment is deposited in the body fat making it yellow. The only concern that you, as a meat eater, would face is a preference to the colour of body fat.
Chances are, you probably trim the fat off anyway. So don’t stress, the animal is safe to eat. Dig in!
