What the Heck is Suet?

Do I pronounce the T? Is it slimy? Should I eat it!?

It's pronounced soo-it and yes it's a little slimy and you should definitely eat it... but learn a little more before you just take a bite out of it.

It's actually the solid white fat found around the kidneys and loins of beef, sheep and other animals. It is commonly sold in solid form or sometimes shredded.

"I've heard of tallow. Is that the same thing as suet?"

When suet is melted down, it becomes tallow. Here is how you make tallow:

Empty the whole bag of suet into a stock pot.

Heat over medium heat until all the fat is melted.

Simmer on low heat (cover so it doesn’t splatter) for at least a half hour or until all the little bits of meat start to turn crispy. These bits of meat are called ‘cracklings’.

Remove the cracklings from the melted fat with a slotted spoon. We salt them and serve them along with our eggs for breakfast!

When the fat has cooled a bit, transfer to small containers. Keep one handy in the refrigerator for frying or cooking with. The rest can be frozen or it will also keep very well in the fridge.

"How do I use tallow?"

There are many ways to use this wonderful fat!

- Seasoning your cast iron skillets - tallow has a smoking point of 420 degrees

- Coating your veggies before roasting in the oven

- Using in homemade hand soap and lotions

- Incorporating into pies, pastries and other desserts

"But I've been told fat is bad?"

Fat is back baby!

Especially grass fed and finished beef.

Grass fed and finished beef health benefits:

Antioxidants such as vitamin E and A

High amounts of omega–3 fatty acids

3 times as much CLA compared to grain fed

Are you ready to improve your health by using healthy fats?

You can find our grass fed and finished suet here!