No tallow they don't even ask,.maybe I should ask. But my wife has been saving some fat when she cooks roasts and other fatty cuts.Very nice looking meat. Well marbled. You would not even had to do much of a "finishing ration"... he was in a good gaining state with the good grass there... He did real good for you. !!!!
If everyone is happy then that's GREAT.
I like the "bone in steaks " like T-bones... but the boneless rib eye and NY strip take up so much less room in the freezer... I also get all the bones I can back...sirloin and all have bones since it is not along the backbone area with the spinal cord...... Backbones have so much meat on them that they do real good if done up with "short ribs" as BBQ ribs.... I actually prefer the backbones done that way because of more meat than the ribs.
Did you get back any of the fat? Tallow actually? great for suet stuff for the birds in winter and for anything you want extra fat for...