iso: beef tallow!
Iso: beef tallow for homemade creams and cosmetics please!
Braintree south shore area!
If you know your food safety and have an immersion circulator (or cooler and probe thermometer) it is super easy to make (although I know this wasn't your question). I forget the times and temps (I could look it up if you're interested) but all you do is vacuum-seal some medium-ground beef fat, cook it sous vide for some hours, and strain. Add herbs for flavor.
ObFood: 606 Congress was melting it on toast and I loved it, but they closed.
You should search for suet. The peak season for suet availability has just passed (Nov-Dec), when it's more available for holiday baking (mincemeat).
Tallow is rendered suet. You do the rendering.