Hmmm...the melting point of beef fat is 130-140 F
Are you sure? Raw beef suet I believe might be that high, but the melting point for rendered beef tallow as well as that from sheep is 86-113 degrees F in our modern times, with the 113 deg F probably closer to what it was in the 18th century, from all of the sources that I've ever found (mostly soap making books). Melting point on the fats changes depending on what the cow has been eating, and where on the cow the fat is taken. Corn fed cows give fat that melts at a lower temp than grass fed, for example.
LD