Beef fat from Jersey Acres cows. Grass-fed and raised on pasture. Perfect for rendering down to make tallow.
Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys.
Suet has a melting point between 113°F and 122°F and congelation between 98.6°F and 104°F. Its high smoke point makes it ideal for deep frying and pastry production.
The primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional baked puddings. Suet is made into tallow in a process called rendering, which involves melting fats and extended simmering, followed by straining, then cooling. The entire process is then usually repeated to refine the product.