I just contacted a grassfed rancher who has promised me some suet.  Said
that slaughter was Friday, that it would be sent to an external processing
plant for that, and then the beef would age.  He'll be picking up his beef
(and my suet!) on October 10th, one month away.

Here's my question.  How should they store the suet until Robert goes and
picks it up?  Is freezing ok?  Refrigeration?  I doubt room temperature
would be ok since they probably won't be able to get 100% fat, if you know
what I mean.

Oh, and one other thing.  He said he'd only been asked for grassfed suet
once before by a guy from Dallas.  I asked if it was Ray but haven't heard
back from him yet!