What kind of meats are good for quick or cook ahead preparation, and are reasonably priced?

If you are planning on eating a lot of the fat then you may go for grass-fed beef or similar animals as the slower growth can help with marbling and you'll get more flavor in the fat. Also get it from a butcher than will leave the fat on. Of course the fat will be part of the price point and if you aren't a fan of gamey meats you may want to stick with corn fed.

My personal preference is pork. Decent fat content and a very versatile meat for all kinds of dishes.

If you are serious about lots of meat and saving money then invest in a chest freezer and buy whole or partial parts of an animal. You'll get a large variety of cuts (you can have ones you don't like ground) and the price will average out across all the cuts. Search around for butcher/meat shops and most should provide you with a cut price list.

I usually get a pig or two a year. Has ranged between 2-4 dollars a pound depending on who I had raise it (cheaper usually if directly via butcher) and any smoking (bacon/ham), sausage making, etc I had done.

Pork shoulder/butt is very fatty. You can get a small one, since there's only one of you, and make different things. For example, you cook it once, and you can have pulled pork to add to salads, sandwiches, omelets, refried beans.

Roasts are pretty cheap, I'm thinking Chuck roast, Sirloin tip oven roast, boneless Center cut pork roast. One small roast gives me 3-4 meals. So you can cook 3 roasts at once in the oven and you'll have meat for about 9 meals.

Chuck steak/beef stew meat, is very cheap, and you can make delicious stews to keep in the fridge or freezer in individual serving containers.

Bacon is expensive, but if you ask for bacon "ends and pieces", it's very, very cheap (and it's also very fatty).

A lot of my suggestions will make way too much meat, if you're the only one eating, but they freeze well in small containers.

Chicken leg quarters are very cheap and fatty. You can make so many things with them. Shred it for salads, soups, coconut milk curries, or have it whole by roasting in the oven.

Canned sardines (in water) are cheap, and you can add something spicy to them (e.g. chili paste or paprika) drizzle some olive oil, then broil in the oven.

If you need help in preparing these foods, leave a comment and I'll try to help.

This link will give you the amount of fat in each kind of meat, depending on the location. However, keep in mind that this varies greatly depending on the origin. Since you only buy a part of the global "ground beef" piece, and it is not homogeneous, some pieces of it will be fattier than others. As a rule, the low fat pieces will be more expensive than high-fat pieces, which is actually a good point for your problems.

As for the price, it cannot be answered since it varies greatly. However, beef tends to be more expensive than pork, which is more expensive than chicken. Usually, the more protein there is, the more expensive it is.

I think you will have to detail exactly what you want. As it is, the best answer to your answer would be to get leftover pork fat (pure fat, almost free), but I don't thik that is what you want. You will have to specify the ratio fat/protein that you want, or the maximum percentage of fat that you would be able to eat.