I purchased a package of "beef fat" from the grocery for making tallow. I cut it up into one inch cubes and placed in the slow cooker for 4-5 hours. I ladled off the fat and double filtered it through cheesecloth. The liquefied fat was not as clear as it appeared in an instructional video I'd watched, and in its solid state there's a slightly unpleasant smell. This was my first attempt at making tallow, so I didn't know what to expect.
Does the anatomic location of the fat portion matter?