...
>    here at Safeway the meat is cut up in a central processing center and there
>    is no suet available anywhere.
>    
>    The "specialty " type markets catering to very upscale people is the best
>    place I have found so far.

Huh. I found just the opposite at Larry's Market, an upscale super chain
here in the PAcific NW. The guy behind the meat counter looked at me like
I was some sort of pond scum -- hates his job, probably.

Anyway I called up all the Puget Consumers' Coops in Seattle and
managed to wheedle 2-3 lbs of what's supposed to be suet, trimmed from
grassfed t-bone and other cuts close to such fatty deposits. Quoted me
$0.29/lb over the phone but when I came in to pick it up it was marked "free".

Long-term for larger amounts I was advised to call up Oregon Country beef
and ask about obtaining it from wherever they "break" the aged carcasses.

Anyway, how can one tell whether the beef fat one has got is really suet?
I read the Pemmican Manifesto and it says to avoid generic fat.
Is there a certain melting point to look for? I know that natural
coconut oil melts at a warmish room temperature -- how about suet?