Todd Moody wrote:
> Are you sure you're getting *suet*? This is not just generic
> "beef fat"; it is the hard fat deposit from around the kidneys.
> If you just ask for beef fat, you could just end up with muscle
> fat trimmed from various steaks, chops, etc. This fat is
> different from the tallow you get from suet in a number of ways,
> and I doubt that it is much good for making pemmican.
Where does one find suet? I've been to several butcher shops and they
don't know what I'm talking about. One did give me trimmed beef fat
when I asked for it. Any suggestions?