Whenever I have beef or lamb fat, it goes bad quickly. If I freeze it, it goes bad within a few weeks. How do you preserve it? Does "rendering the fat" really preserve it? And what exactly does "rendering fat" actually do to it to the fat make it last a long time without going rancid?
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Rendering fat will remove a good amount of non-fat particles, reducing chances for spoilage (and pure fat tends to inhibit spoilage as well).
What sort of fat are you freezing? Something that you've already cooked? I've definitely had suet in the freezer for over a few weeks, and nothing bad happened.
For fat I've already rendered, I keep it in the fridge. I suppose I could keep it on the counter, too, but I like it in the fridge. This keeps for quite a long time (I use it faster than it could possibly spoil).