Suet [3 LBS] - (unrendered Tallow)

Our suet is high-quality, pure fat sourced from non-GMO raised Angus cattle on our family farm. Known for its richness, suet is perfect for adding moisture and flavor to traditional dishes like steak and kidney pie, suet puddings, and dumplings. It’s also great for baking mince pies, fruitcakes, and Christmas puddings. Beyond the kitchen, suet can be used to make bird feed, providing a nutritious, high-energy food source for wildlife, especially in winter. Whether you're cooking or crafting, our suet is a versatile, natural ingredient that enhances any recipe or outdoor activity.

Making tallow from suet is a simple process that involves rendering the fat. Here's how you can do it:

Ingredients:

• Suet (raw fat from around the kidneys and loins of beef or sheep)

Equipment:

• Large pot or slow cooker
• Strainer or cheesecloth
• Container for storing the tallow (such as jars or heat-safe containers)

Instructions:

1. Prepare the Suet:

   • Cut the suet into small pieces, about 1-inch cubes. This helps the fat melt more evenly.

2. Render the Suet:

   • Stovetop method: Place the suet pieces in a large pot over low to medium heat. Allow the fat to melt slowly. As it melts, the solid pieces (cracklings) will float to the top.
   • Slow Cooker method: You can also use a slow cooker. Set it to low and allow the suet to melt over several hours, stirring occasionally.

3. Strain the Tallow:

   • Once the suet has completely melted and the solid cracklings have formed, strain the liquid fat through a fine mesh strainer or cheesecloth into a clean container. This will separate the pure tallow from the solids (which can be discarded or used for other purposes, like bird feed).

4. Cool and Store:

   • Allow the strained tallow to cool. It will solidify at room temperature into a creamy, white consistency. Once fully cooled and solidified, store your homemade tallow in jars or containers. It can be kept at room temperature for several weeks or stored in the fridge for longer shelf life.