Anyone here use (or heard of) Chef’s Gold?

They try to be all cryptic about it but I’m pretty sure it’s just beef fat(tallow) taken from the around the kidney area....I think they call it leaf fat. It’s the tastiest fat on the cow.
Here’s my version that’s way cheaper:

Save a few pounds of fat trimmings from a brisket, ribeye, etc.
Grind them up fine with a meat grinder and put it into a tall disposable aluminum pan.
Bake at 250 for several hours until the ground up bits turn a little brown kind of like cracklings.
Strain off all the bits and save the rendered beef fat in jars.
Some people throw the bits away but I squeeze the remaining liquid out of them using 2 layers of cheese cloth, add a little salt and bake the bits a little longer to crisp them up. What you are left with Is so addictive it could be sold to culinary students by the gram. Think bacon bits but softer, richer and wayyy more flavor.
The rendered fat can be used for finishing, frying and is THE secret ingredient for making a rich, beefy chili. If you are deep frying, you only need about 20-30% tallow mixed in with whatever other oil you are using.