300mL 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.

Photo: Alan Benson.