This one's a bit different. If you go back to the ribeye-cutting session, you see a fat slab I trimmed. That ended up being simmered until the membrane was tender, and chilled. I ended up with a little broth, a cup and a half of rendered ribeye fat, and a slab of fat with a little meat.
Sliced and salted, the fat looked like this:
Oh, yum! What beefy goodness!