But does it have the beefy smell which will be very odd in baked goods that is not savory, like bread? I recently broke down a tenderloin and came away with nearly 3 pounds of clean beef fat: pure white, firm, no connective tissue. I thought of freezing it but couldn't come up with an application, and it would be one more half-ass attempt to up-cycle something that has no modern use, so I chucked it. It's supposed to be very good for fries, but I have reclaimed duck fat for fries already. There's also a lingering doubt in my mind whether or not animal fat, especially beef fat, in our diet contributes to arterial plaque and :waves hands: things like that.

Next time you break down some beef you could try a taste of the melted tallow and see what you think. Mine doesn't taste beefy (IMO) but I go through some effort to filter it so that it keeps for a long time.