Rendered beef fat can be used in a lot of ways. You can use it in place of oil in a lot of recipes, but finding out which ones you like will take some experimenting. Around our house, I use rendered fat from beef or bacon in place of oil when sautéing, for example with onions and peppers, garlic or mushrooms. I've also used it to add some kick to gravies.
You could use it to pop popcorn, which I've heard is delicious but unfortunately have never tried.
I've had pasties made with beef fat, and they were delicious. Mashed potatoes as well.
As far as fat ratio goes, it's better than butter, but not as good as other fats. Beef fat has a high smoke point and is suitable for frying.
The table below is based off of 1 tablespoon. Ratio means saturated to unsaturated. Smoke point can vary depending on a lot of factors (olive oil can range from 300 when unrefined, to 375-450 when refined depending on quality) but the table below should be a good guide. For the oils, I took the refined numbers.
sat mono poly ratio smoke
Canola Oil 0.9 8.2 4.1 1:12 470°F
Olive Oil 1.8 10.0 1.2 2:11 450°F
Chicken Fat 3.8 5.7 2.6 1:2 375°F
Duck Fat 4.3 6.3 1.7 1:2 375°F
Lard (pork fat) 5.0 5.8 1.4 5:7 365°F
Beef Tallow 6.4 5.4 0.5 1:1 400°F
Butter 7.2 3.3 0.5 7:4 350°F
(fat source) (smoke point source)
A lot of people mix it into their dog's food, or use it to feed birds.
Seach for tallow if you want to find recipes that specifically use it.
Ham bone soup and red eye gravy are some common preparations (in the southern US, at least) made from pork leftovers. We'll also make sawmill (white) gravy with cooked sausage. It's delicious over biscuits.
Best Answer
You can almost always adapt recipes to use other meats, but, obviously, the flavors are going to be different, so it might not turn out as you expected.
I'd be very careful about substituting beef stock or broth instead of chicken. Beef broth is generally more assertively flavored, and usually carries a bit more salt as a counter-balance to that, so changing that flavoring might do a lot more than just alter the flavors slightly.
To illustrate my point, America's Test Kitchen/Cook's Illustrated, in their "best beef stew" recipe wound up using chicken instead of beef broth, because the beef broth was a bit too much. And that was for a beef stew (the recipe is fantastic. They were looking for more rich flavor than just using water, but using beef stock/broth wound up being too much).
EDIT/Addendum - What I was originally going for and lost track of is this - If you have a dish that has a lot of other seasonings or flavors that define the dish, you will probably have better success with a substitution. If you have a dish where the other ingredients compliment the pork or the pork flavor is the key to the dish, you probably won't be as happy.