Erik Hill wrote:

> I'm sure this has been asked before, but I don't remember the answer -- does
> anyone know a good source of suet?

We purchase suet from a local butcher in Texas so you can get it in the US.  It
comes in 5 lbs bags and he grounds it for us.  This makes it easy to render.  He
will also render it for us , but that is not necessary.  We do the whole 5 lbs bag
at once and store in the freezer.  We use it in cooking, pemmican,  and sometimes
we eat it plain by the spoonful, when we just crave some extra fat.  It is a nice
white color but has some sediments that settle.  We do not put ours through
cheesecloth but just a normal tea strainer.  It does not bother us and it makes
great pemmican.  At one time the Whole Foods store in Dallas said they would try
to get some fat from the location they butcher at.  They never did and we did not
follow up with them.  We even got fat from Albertsons grocery stores.  We asked
for fat trimmings (suet) that we are not feeding to animals but to ourselves.
They would get it for us in the morning fresh as they trimmed up meats.  They even
ground it for us upon request.  Good Luck in your search.

Kendra and Karen
NeanderTwins