I don’t know about saving fat from ground beef but whenever possible I render down any trimmings from beef and use them in the rest of the recipe to deepen the flavor. For example to sear seasoned sliced beef and veg for a variety of stir-fry/noodle/rice dishes.
I also render other animal fat trimmings (can freeze them until there’s enough) and keep them in mason jars in the refrigerator… cleanly rendered (not scorched/browned) bacon fat is treated as it’s own animal lol.
