Beef Suet

Beef Suet (Small pack – 2kg)

Price: $3.50 per kilogram
Approximate Weight: 2.00kg
Approximate Price: $7.00

Beef Suet (Large pack – 5kg)

Price: $3.00 per kilogram
Approximate Weight: 5.00kg
Approximate Price: $15.00

Each pack will be cryovaked in a bag.

Please note that we do our very best to provide each product you order. Occasionally, for reasons outside our control, we are unable to supply some items. In this case, we’ll refund your deposit and let you know of availability in the future 🙂

Please note: Weights may vary +/- 5%, with price adjustments made for any weight variation outside this range.  

About Suet: 

• Suet refers to the raw internal fat from animals (lamb, mutton or beef).
• Unlike other fat found on animals, it is relatively white, crumbly and is clean (without veins or meat still attached).
• Rendered suet is referred to as ‘tallow’ when it is melted, simmered for an extended time, strained and cooled.
• 1kg of suet will give you approx 600g of tallow.

Cooking Tips:

1. Cut the suet into small-ish hunks (about 1-2” pieces). Hint: It’s easiest to do this when your suet is cold straight out of the fridge, not warm from leaving it on the bench.
2. Put the suet in a big stock pot or slow-cooker (or even an outdoor stove to reduce the smell inside) and simmer on very low heat for several hours while it melts. Tip: Be careful not to let it burn while you’re waiting for the suet to begin melting.
3. While it is cooking, the melted fat will be a lovely canary yellow (it will turn white again when cooled).
4. As the suet melts, pour it into the container you’re storing it in. This way the remaining suet will melt down faster.
5. When it’s all melted, and you’re just left with little chunks of crackling, use a fine strainer to strain it into a large glass pyrex jug (or heat-proof pourable container).
6. When it’s cooled slightly, pour into small containers with wide openings.
7. Store on the bench or in the fridge. For longer term storage, pop it in the freezer.
8. When cooked and fully rendered, tallow is relatively mild in flavour

Storage Tips: 

• Suet (before rendering) can easily be stored in the freezer
• It is solid at room temperature.
• We suggest you store your tallow in a wide-mouthed jar so it’s easy to access (given it’s solid at room temperature).
• Tallow can be stored for extended periods without the need for refrigeration
• For long-term storage of tallow, the freezer is best

Uses for Tallow:

• Can be used interchangeably where you would use butter.
• Tallow can be used for roasting, baking (think flaky pastry), soap-making, candle-making, used in skin care products, conditioning leather, lubricating mechanical parts and a myriad of other purposes.
• It is ideal for deep frying because of it’s high smoke point, and is particularly impressive for browning meat for casseroles or curries.
• Suet (or tallow) is great for adding fat to otherwise lean beef or lamb dishes.

Health Benefits:

• High in Conjugated Linoleic Acid (a type of fat that has been shown to reduce heart disease and reduce the risk of cancer)
• High levels of Vitamin A, D, E and K
• High level of Omega-3 Fatty Acids
• Rich in antioxidants

Did you know? 

Tallow is widely used in  beauty and skin care products (think lipstick, moisturiser, foundation, shampoo, shaving cream, soap, and facial cleanser). Elements of tallow are frequently used under the names Stearic Acid, Lauric Acid, Myristic Acid, Oleic Acid, Palmitic Acid and Sodium Tallowate. (Source: Nefertem Naturals)

It’s also a traditional remedy for eczema!