Fats are usually solid or semi-solid at room temperatures. It is through rendering that fats are obtained from the fatty tissues of cattle, sheep, and hogs. During wet rendering, the tissues are put in pressure cookers - the fat will float to the surface, where it's drawn off after about 5 hours. But during dry…
https://foodforthebrainblog.wordpress.com/2015/03/24/interesting-facts-about-fats-and-oils-fats-are-usually-solid-or-semi-solid-at-room-temperatures-it-is-through-rendering-that-fats-are-obtained-from-the-fatty-tissues-of-cattle-sheep-and-hogs-durin/
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