It's the summer now so your kitchen

May be warm but won't that fat become solid again after it cools (D3 Gold)? I have never done that rendered beef fat so I could be wrong.

Would that be the case with chicken and pork fat (changes to more liquid state and remains somewhat after it cools).

Should you refrigerate that rendered fat if you hope to use it, say, next week.

My common sense tells me heating fat may change it and that might make it less shelf stable. Solid fat is more stable that's why it's used in lots of processed foods. I thought I may have read that the amount (%) of saturates fat changes from cooking it.