hi all, i'm new to the site but have seen some good stuff on here. i'm hoping ya'll can help me out with a question. i've been really in to making my own stocks lately (beef and chicken, so far), ever since getting my hands on a copy of Nourishing Traditions. does anyone know if the fat that comes to the top of the stock constitutes beef tallow? is that fat "clean" enough to cook with? i'm thinking about making tamales with all the leftover meat from the stock making, and am wondering if that beef fat would be better to use than store-bought lard (which tends to come from factory meat, not grass-fed). and how would i store this fat?