We have run out of stock for this item.

240 gm jar.

Kidney fat rendered from the pasture-fed and finished whole beef bodies we source directly from regeneratively-managed NSW farms. Some farms are certified organic and all of them are regeneratively managed.

Suet is hard with a high melting point so excellent for frying and for pastry making. Read all about it in the wonderful Jennifer McLagan's book, Fat - an appreciation of a misunderstood ingredient.

We buy whole bodies of beef on a rotating basis from a number of farms. The beef we source is:

  • packed with the farm, certification (if applicable) and breed clearly labelled;
  • dry aged for between two to six weeks, depending on the cut;
  • minimum 24 months old and could be up to 36 months or older (most beef is yearling);
  • hormone and antibiotic-free;
  • grass-fed and finished on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used);
  • a mix of breeds including Black and Scottish Angus, Belted Galloway and Wagyu;
  • from NSW and Victorian farms.

The producers we work with are entirely transparent about their processes and welcome all questions.

Related products

View all
Jambon Persillé
Pastured Pork Fat
Sold Out
Burraduc Buffalo farmhouse Mozzarella
Only 3 left!
Burraduc Buffalo yoghurt
Left Continue shopping
Your Order

You have no items in your cart