@kaclp I’m so glad that fat is working well for you. I pretty much do the same thing. Mine is frozen and I get it out to eat with my meal. By the time I’m done getting stuff ready to eat it is just right as is, raw and slightly frozen. I prefer grass fed fat too.
Yes, such a game changer!
So, I’m finally getting back to this topic.
My local “nice” store began getting a bunch of grass-fed (only) beef. Unfortunately, it’s too expensive. Anyway, I asked the butchers what they did with their suet. The don’t have suet, because the beef they get is too small.
The butcher I asked did show where the store had frozen suet, which I did not know they had. I started getting that.
I ate some raw, but it’s too “dry” and difficult to eat.
Last night, I cooked some using the techniques given above. I’ll eat some tomorrow at “lunch” (first meal of day). I’ll let you know how it goes.
Also, this suet is only $2/pound, which isn’t bad, because a lot of suet I see online is $5+/pound. However, my wife wants me to get grass-fed only suet.
Anyone have a good source of (lower priced) suet?
I will also look around locally, as there are some farmers who raise grass-fed only cattle.
Shop-Rite sells beef fat that you can render for suet. Probably not grass-fed, however. What about that farm in Shelton you introduced me to?
The farm doesn’t have any, and she said she didn’t know when they’d have some.
As a technical detail, “suet” is certain fat in the cow, and “tallow” is what you render out of it.
See this for suet:
As with everything cow-related, different places might call different parts of fat from the cow as “suet”. And, I keep asking my wife to get “tallow”, when I mean “suet”. I have a mental block about that.
Anyway, I cooked my suet on 170F for about 2.5 hours, and I also broiled for a few minutes. Then, I put in a glass container and added the liquid on the bottom of the pan to the container. I got way more tallow than I thought I would get, and I put it all in the fridge, and ate the fat/tallow today as part of my lunch. Parts of the fat are still a bit “dry” (chewy), and the tallow was good (and very, very white; ridiculously white; I wish my teeth looked like that!).
Brad from Fire in a Bottle says that suet (from grass-fed cows; not sure what I’m getting) is high in saturated fat.
So, I’m still trying a high(er) saturated fat intake, though I’m trying with less dairy, to remove that as a factor.
The local farm where I get some grass fed beef sells only the tallow, not the suet. It’s weird but I like the suet cooked up and its renderings much better than adding already rendered tallow to food. Maybe it was just the brand I initially bought. It seemed very grainy. Melted suet is divine.
It also could be that the tallow is made (rendered) from any fat, but suet is (or should be) very specific fat. I have a big container of tallow, and it’s somewhat “watery” and grainy too, but I bet the fat I rendered from the suet will be hard at room temp. I’ll try that this weekend.
The hardness comes from the saturated fat, and I think the tallow I bought has more MUFA/PUFA. It’s not THAT watery, but it’s not as hard as I think fat rendered solely from suet should be.
After reading your post on fat ratios I tried upping my animal fat intake so i was at 2:1 and noticed a huge improvement in my mood and energy, so thank you!
I’m impatient so I’ve been airfrying my beef fat, but a lot renders out so i’ll give low and slow a go after seeing so many people succeeding with it.
I stumbled on April Ihly’s episode on the ketowoman podcast where she talks about the difference going to a 2:1 fat(g):protein(g) made and it was really interesting. Amber O’Hearn’s keto AF episode was awesome also. I’m still a little scared of all the fat but already starting to crave it after a week!
I like my tallow cold + raw.
Anyone else eat it like this?
That’s the way I’ve been eating mine, too, when I eat it.