I went to the USDA site and, based on the Cordain methodolgy, calc'ed values for butter, lard, and "Meat drippings (lard, beef tallow, mutton tallow)". These values aren't exactly in line with what I'd seen before, which makes the USDA values a bit suspect. Then again, their butter values are probably for corn-fed cows, not pastured ones, etc etc.
|Meat drippings (lard, beef tallow, mutton tallow)||1:4.8|
in the household here, we shoot for cooking fats no worse than 1:4 n-3:n-6 ratio. i've used a fairly obvious green/yellow/red color scheme to indicate what i think of the desirability of the ratios, though that's not to say that we're using canola oil just because it's "in the green." And we do use olive oil, but pretty much for salads exclusively and not for cooking.
Mark's Daily Apple did a piece today on oils, though it didn't include all the info i would have liked. Still, it's a decent reference.
One final note: hazelnut, peanut, safflower, sunflower, almond and coconut oil all rated zero n-3 fatty acids, so i left them off the chart.