I should definitely do some price comparison, but I THINK I'm rendering tallow at a price that beats the price of homemade ghee when I go out and buy up a few pounds of suet at a time.

Not that it hurts to have a few different forms of fat to cook with for flavor reasons. Or cooking properties, given that lard is particularly superior when it comes to making baked goods. Some of us still eat the occasional non-meat.