What is the difference between Tallow and Suet?
Beef Suet is the hard fatty part of the cow that surrounds the kidneys and around the loins of the carcass. 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 (400°F/205°C) of Suet makes it the perfect beef fat for stable frying and was a traditional way of making calorie-dense pastries, puddings, and pies. This type of fat is sometimes referred to as beef leaf fat. It is the most nutritious fat from a cow. It is not the same as fat trimmed from steaks or roast. It is denser and more saturated.
Beef tallow is suet that has been rendered or melted melted down. Tallow is simple to make at home and gives you a clean, healthy animal fat that you can use for basting, sautéing, deep frying, or even to spread like butter.
Not only does Beef Tallow have a very high smoke point and a long shelf life at room temperature, but it’s also a way to ensure we’re using the whole animal in our cooking ~ a practice our forefathers understood the value of and that we’re re-learning how to do today with 'nose to tail eating.
Modern, high fat, low carb, low inflammatory diets like the Carnivore Diet, Paleo, Ketogenic Diets,and Low Carb High Fat have turned this beef fat into a shining star.
The amount of suet in each bag ranges from 1 - 2 pounds; let us know how many pounds in total you need for your recipe and we will pack the number packages to get to the weight you need.
There are many good YouTube videos on how to render beef suet. This YouTube Chris found is especially helpful with the process. This method works well and produces very white tallow.
