I just picked up a huge slab of suet today from my butcher, it is
about 4 pounds.  It tastes just like the fatty parts of steak that I
always love to eat.  They assumed I was using it for bird feed.


Richard Geller <[log in to unmask]> writes:

> Suet is high quality fat found around the kidneys and is what I would ask
> for. Mostly they will simply give you fat trimmings.
>
> --Richard
>
> > If I were to go to a butcher and ask for fat, can anyone tell me what
> > I should ask for?  Which part of the animal tastes the best?  Is it
> > suet that I want, or tallow, or what?  Is it all the same?
> >
> > It isn't really for pemmican that I'm getting it, I kind of just it it
> > raw with my meat.