Why does tallow taste overpoweringly different from saturated fat from the same animal? I enjoy the fat(saturated) that comes out of meat and chicken so decided to try tallow(the fat from suet that the butchers usually discard) and add more of it to my my curries.  However I noticed that tallow tastes overpoweringly different from just fat of meat, why is this so when it seems the dripping are essentially the same thing, or is there a reason why they taste different?

Is there a way to neutralise the taste of tallow?  I added it directly to a curry and it changed colour blending with the curry however on tasting I could tell it was the strong flavour of tallow rather than the flavour of the curry.
Tallow is rendered fat, usually beef.  Off flavors can occur quite easily when rendering fat if it is not done carefully.  Do you know how the fat was rendered? Did you do it yourself?  What was your process?  I'm not sure you are describing tallow in your question, though, because you are describing fat that is discarded by butchers.  So, you'll want to clarify.  I will also add that it is not unusual that fat from different parts of the animal would taste quite different.