Grassfed Beef Suet is a traditional cooking essential known for its use in classic British recipes. It’s the firm fat found around the kidneys and loin of our cattle, with a high melting point that makes it perfect for suet puddings and mince pies, imparting an authentic and rich flavor to your dishes, reminiscent of Grandma’s recipes.
When it comes to choosing between Suet, Back-Fat, and Tallow:
- Suet is located around the kidneys and loin, with a higher melting point and a milder beef flavor. It’s great for cooking and traditional British dishes.
- Back fat is sourced from the trimmings and the outer back muscles, offering a softer texture and lower melting point, with a richer beefy taste. It’s excellent for adding flavor to venison or wild game dishes.
- Tallow is what you get when you render down either Suet or Back-Fat into a liquid and let it cool. Tallow is the versatile fat you use in all the ways mentioned above in your cooking adventures.
*** We DO NOT ship this product. Pick up on farm, at the market, or local delivery ***