Description

We now have suet for purchase in frozen packages
We heat our suet and render it to make tallow to use in baking and other items. 
Suet is solid at room temperature and has the highest melting point of any animal fat commonly used for cooking. Its density prevents it from melting into the flour until you pop it in the oven, making suet the secret to flaky baking. Since suet s smoke point is so high, it takes longer than lard to melt in the oven, which allows it to form larger air pockets and produce a spongy, airy mouthfeel. Suet s higher melting point also gives it a less greasy bite than lard. That s why it s commonly used in traditional British pastries like meat pies and steamed puddings; it s also a popular ingredient in Scotch haggis and dumplings.

Unlike lard s creamy, spreadable texture, suet is firm and crumbly. That means lard might make a better fit for recipes where you re looking for a warm-butter substitute, like sauteing vegetables or glazing a cut of meat. On the flip side, suet s solid texture and high melting point might make it a better cold-butter substitute, like folding it into biscuit or pie crust dough.

Cut size varies in weight.

Production Protocols