If the increased tastiness means we eat more of it then it'll be good that the meat is fattier. In terms of macronutrients your body needs a certain amount of

If the increased tastiness means we eat more of it then it'll be good that the meat is fattier. In terms of macronutrients your body needs a certain amount of fat and a certain amount of protein but not necessarily any carbohydrates. But too much protein can lead to medical problems like gout so ancient hunters who lived off large animal kills tended to prefer the fattier cuts of their kills which were both tastier to them but also healthier given the rest of their diet. As to salt you do have a point.