What they would do is take the prime cuts and either eat them immediately or freeze them in the smoke house. That's why they butchered in the fall/early winter. They would render all the tallow (not the suit) and line a barrel with it. Then they'd fry off individual steaks (not what we think of) and layer them into the tallow. The suit was used for other purposes. Then as the winter progressed, they'd pull meat out of the tallow and cook it up.