Reusing Beef Fat

The original poster is wondering if they can reuse or make a tallow-like substance from fat collected from various sources. They recently made beef stock and roasted bones, collecting the drippings that solidified when cooled. They're unsure if this fat can be used for cooking or if it's more like collagen that gelatinizes in cold beef stock. They also collected fat that formed on top of the stock and beef short ribs after cooling. The fat from the short ribs has an orange color and flavor from added seasonings. They're asking if this fat can be used as a tallow substitute, despite the flavor and color. They're also wondering if the storage of these fats differs from storing beef tallow. The poster is looking for guidance on how to use and store these collected fats. They want to know if the fat needs to be purified before using it for cooking. The flavor and color of the fat from the short ribs may be a limitation, but they're open to using it if possible. Overall, the poster is seeking advice on repurposing fat from various sources into a usable cooking fat.