Suet is what you want.  If you could just once watch while an animal is being
"dressed" you'd clearly see the difference between suet and other fat on the
animal.  The suet is more "solid".  You can cut it and it will even "crumble" in
places into tiny chunks.  Fat off the round or loin or chuck or ribs don't do
this.
That non suet fat is just kind of a greasy blob that doesn't separate from
itself well. Suet is easily ground into other meats for making sausage,
pemmican, etc.
Suet is internal fat that is inside the peritoneal cavity enclosing the kidneys.
I'm GUESSING here, but a full grown 600# steer or cow might have about a 5-8#
chunk of suet on each side of its peritoneal cavity.

Katy
*******************
----- Original Message -----
From: "Debra Kierstead"

> Is there a specific type of
> fat to get (ie suet) or will any fat do?
>