Kidney Suet
Beef Kidney fat (suet) is the hard fatty part of the carcass that surrounds the kidneys. Beef Suet has a white appearance, slightly crumbly, and almost dry to the touch.
Suet has a melting point of between 113 °F (45 °C) and 122 °F (50 °C).
The high smoke point of Suet makes it the perfect beef fat for stable frying and was a traditional way of making calorie-dense pastries, puddings, and pies.
Beef kidney fat is ideal for rendering to cook with and making tallow products.
~12-15 lbs
Beef Kidney fat (suet) is the hard fatty part of the carcass that surrounds the kidneys. Beef Suet has a white appearance, slightly crumbly, and almost dry to the touch.
Suet has a melting point of between 113 °F (45 °C) and 122 °F (50 °C).
The high smoke point of Suet makes it the perfect beef fat for stable frying and was a traditional way of making calorie-dense pastries, puddings, and pies.
Beef kidney fat is ideal for rendering to cook with and making tallow products.
~12-15 lbs
Beef Kidney fat (suet) is the hard fatty part of the carcass that surrounds the kidneys. Beef Suet has a white appearance, slightly crumbly, and almost dry to the touch.
Suet has a melting point of between 113 °F (45 °C) and 122 °F (50 °C).
The high smoke point of Suet makes it the perfect beef fat for stable frying and was a traditional way of making calorie-dense pastries, puddings, and pies.
Beef kidney fat is ideal for rendering to cook with and making tallow products.
~12-15 lbs