Lynnet Bannion wrote:

> My latest pemmican was from grass-finished buffalo: a flank steak which 
> I wouldn't use
> again, and rendered buffalo fat.  The buffalo fat was really great; had 
> a tiny overtone of
> grass taste about it, very fresh-tasting.
> 
> In years gone past, I used to use grass-fed lean beef round steak for 
> the meat part, and home-rendered pork fat for the fat part.
> 
> I also have had the experience of rendered beef tallow being waxy and 
> unpleasant, even when starting with high-quality beef.
> 


Aha! It is the fat, as I suspected.
I haven't found any of the fat you mention, guess I'd have to wait 'til 
fall, then kill the local bear for its fat.  :(

William