Suet

$10.99
$0.00 $10.99
• Per package
Per package

5.0 average rating from 3 reviews

16oz avg/package

  • 100% grass fed and finished. Our cattle are never fed grain
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Make your own tallow. There’s nothing cleaner than direct from the source
  • The best for baked goods. The traditional fat, perfect for pastries and puddings 
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Minimum order $125
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Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

How We Raise Our Beef
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

Grass-finished beef suet is pure, unrefined fat taken from around the kidneys—clean, firm, and perfect for cooking, baking, and traditional recipes. Because it has a high smoke point and a neutral, clean flavor, suet is ideal for rendering into tallow or using in dishes where you want rich moisture without greasiness. Sold in whole chunks, it’s easy to chop, melt down, or grind depending on how you plan to use it.

Usage Ideas:

  • Render Into Tallow: Slowly melt suet over low heat to create a shelf-stable cooking fat perfect for frying, sautéing, or roasting vegetables
  • Baking: Add finely chopped suet to pastries, meat pies, or dumplings for incredible flakiness and moisture
  • Ground Meat Blends: Mix suet into lean ground beef or game meat for juicier burgers and meatballs
  • Homemade Soap or Skincare: Rendered tallow makes a clean, nourishing base for balms and soaps

General Tips:

  • Chop suet while cold—it cuts more easily when firm
  • Render slowly over low heat to keep the tallow clean and mild
  • Strain through cheesecloth for a smooth, pure result
  • Store rendered tallow in the fridge or freezer for long-term use
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