Beef Suet — Sold by Weight, $8/lb

$8.00 per pound. Bags run anywhere from about 5 lb to over 11 lb, so every one is weighed at the counter and priced to the ounce.

Raw beef suet for rendering into your own tallow. Grass-fed and grass-finished, from a ranch running regenerative pasture practices.

This is the same suet we render for every balm, butter and lip tube we make. We’ve been buying it from the same family for several years, which is the entire reason we’re comfortable putting it on the shelf raw — we know exactly what it is because we’ve had our hands in it every week.

Rendering it is easy and takes patience, not skill. Cut it small or run it through a grinder, put it in a heavy pot on the lowest heat you have, and leave it for four to six hours. Strain through cheesecloth. What comes out is clean white tallow that keeps for months in the fridge and a year in the freezer. The crispy bits left behind are cracklings and you should eat them.

Five pounds of suet yields roughly three to four pounds of finished tallow.

In store only — this is raw fat and it has to stay cold. Keep it frozen until you render.