Yes, the difference is that tallow is solid at room temperature, so great for preservation. I was planning on making pemmican with it, but slicing, drying, and pulverizing hundreds of tiny strips of meat seemed like a lot of work.
The melting points of tallow and lard are extremely similar (30-31 degrees), and are well above the common definitions of “room temperature” (20-22 degrees).
Yes this is biased towards English/American definitions of room temperature, but either they are both at room temperature or not.
I don't mind if it's not traditional – I'm not going to use bison after all ;) Though there were a variety of meats used. But ideally I'd have something I could take camping without refrigeration.
https://en.wikipedia.org/wiki/Suet
https://en.wikipedia.org/wiki/Pemmican