Hi Raymond,
>  So what's the deal?
>Can you not use this fat to make pemmican with?

If you put the fat in the fridge, it will keep longer. After I render a lot
of suet, I keep it in the freezer. I don't like the taste of grain fed beef
fat but grassfed beef fat is pretty good. I have used lamb fat successfully
too. You can use any kind of fat you like as long as it tastes good!

All the best,
Susan