I just got a Yuge hunk of leaf fat from my high $$ prime butcher - one piece - 21 lbs - paid US$ 10 total not per lb. - cheeeeep Took 11 lbs., cut into blocks, put thru my grinder, heated in 12 quart stock pot - low flame for 1 hour - got 5+ quarts of beautiful tallow.
I use tallow and bacon fat for all cooking. Pan frying, deep frying, sautéing, general cooking, etc.
I have several different tallow containers and hordes:
A batch of tallow labeled “virgin tallow”, clean unused pure virgin white tallow.
Yes - its so beautiful I had to post the pic a second time!
A stock pot full of tallow for deep frying chicken wings - heat on stove, deep fry, filter thru tea sieve, back in pot, store in pantry with a tight lid (6-8 months old now - good as new) This is after 6-8 months of frying wings and re-use. Fry temp 325-350F.
Note cling wrap around the edge of the lid to make a tighter seal.
The mesh sieves I use to get the crud out - no cheese cloth, paper filter etc.
A batch of tallow for pan frying - put in pan, fry, filter thru sieve, put back in bottle.
A batch of tallow for faux sous vide steak - put in instant pot duo SV, set to appropriate temp (Ribeye 110, Chuck 131 etc.)
A batch of ground beef fat, un rendered, put in a cup cake mold, frozen, then bagged to add to ground beef to up the fat content for deliciousness. Just like @ctviggen describes below.