Beef Suet

What it's good for:

Render it down to make tallow: cut into small pieces, melt slowly over low heat, strain through cheesecloth, and store in a sealed jar. Use the rendered tallow for cooking.

Use raw grated suet in British-style puddings, dumplings, and pastry, it gives a flaky, rich texture that butter can't match.

Here's what you're getting:

Beef suet is the firm fat from around the kidneys, the highest-quality fat on the animal with a neutral flavor and high melting point. It renders into very clean, white tallow.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep refrigerated for up to 2 weeks, or freeze for up to 12 months. Thaw in the refrigerator overnight before using. Use fresh or render into tallow for long-term storage.