Suet

Size: 500 g.

Ingredients: Beef (organic & grass-fed).

Suitable for: Making cooking tallow from.

Packaging: Vacuum packed.

Converting raw suet into cooking tallow is easy: Trim off any meat residues, glands, etc. Dice the suet into cubes of about 1–2 cm. Place everything in a pot and set it to the lowest heat on the stove. The tallow is ready when most of the fat has melted into the pot, which usually takes 2–4 hours. Pour the warm, slightly cooled tallow through a permanent filter or cheesecloth into a glass or metal jar (a stainless steel sieve works if you don't have a filter or cheesecloth). Store in the refrigerator or at room temperature. In the refrigerator, the tallow lasts for +6 months, and at room temperature for 1–2 months.

It's also excellent to render the suet in the oven. Place it in a saucepan and set the oven to about 100–110°C. It takes a little longer in the oven; it's easy to let it render overnight and strain the finished tallow in the morning through a cheesecloth or a permanent filter.

The finished tallow has a mild beefy taste and is excellent for oven-roasting vegetables and potatoes, as well as for frying meat.

Our beef is organic, grass-fed beef from Western Sweden. We collaborate with around 40 cattle farmers, from Ekshärad in the north to Simlångsdalen in the south. We are proud to work with these farms, as they focus on both quality and care for animals and nature. All animals are raised on grass and herbs, which means they grow at a steady pace, allowing the meat to become marbled, flavourful, and tender. The meat is dry-aged for 7–14 days and hand-cut at our butchery in Uddevalla. On whole cuts (i.e., everything except mince), you will always find complete origin information: which farmer the animal comes from, as well as its sex, breed, and age.

Read more about our farmers

Read more about the benefits of grass-fed beef

Read more about our breeding requirements

Njurtalgen bör tillagas omgående eller frysas in direkt efter leverans.

Njurtalgen är vakuumförpackad för bästa hållbarhet och märkt med vikt och packdatum. Rekomenderad förvaringstemperatur är max +4°C för färsk och -18°C för fryst njurtalg. Tina gärna upp den långsamt i kylskåpet över natten.

Om du har rendrerat (smält) njurtalgen är hållbarheten istället +6 månader i kyl och i rumstemperatur 1–2 månader.