The study aimed to extract fats from cow, sheep, and chicken bones and analyze their fatty acid content. Results showed that extraction yield increased with higher temperature and longer extraction time. Cow bones had the highest fat content at 90°C for 5 hours, while sheep and flat cow bones had the highest at 100°C for 5 hours. Chicken bones had increasing fat content with longer extraction time at 90°C. Fatty acid analysis revealed different dominant acids in each type of bone fat, with chicken flat bones containing α-Linolenic Acid.