Add some of the rendered fat to your frying oil and make the best french fries you’ve ever had. McD’s used beef tallow years ago until the food police made them stop.

Yorkshire pud is another good use.

best thing you can do with that beef fat, is freeze it, in usable sizes(baggies). add some to each batch of beans, stews, soups. maybe even add to bbq sauce(if not stored on the counter, but in the fridge). even add some to fresh veggies, before boiling. best thing is, to try to sell this rendered fat. i bet many folks out there would love to have a bag of it in their freezer. i sure would.
good story jack, about college boy. i just dont know what to recommend, for his bad glove habbits. maybe try to lay off him a while, and see if the release in pressure helps his mind think better. try just saying nothing, for a while, and see if he improves. then, give him the ax if no improvement, or transfer him to dish for a few days… thats better than the ax.

Do not throw that fat away! Make popovers!

I am pretty sure that "lard" is rendered pork fat, while "tallow" is rendered beef fat. There are differences in flavor between lard and tallow, which would affect the flavor of the food it was used in. If I remember correctly, tallow is almost completely without flavor, so it would just provide (unwanted) cholesterol, without the flavor benefits that lard brings to food. I am pretty sure this is one reason why tallow (and not lard) was used for making candles in pioneer times.