Question about grass fed beef tallow

Hi,I’ve been using this grass fed beef tallow for two months from a UK farm and it was quite yellow in colour, smelled very nice, creamy and was relatively soft. This new batch is much paler, almost white. Very hard, much higher melting point and it doesn’t smell that good anymore. Does it mean that they failed to render it properly? Maybe too high temperatures? Does it have to do anything with liver fat being added or not? I’m very confused and need help to understand.



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