Beef Fat (Regular or Kidney)

Five-pound bags of beef fat for rendering, cooking, and beyond. Available in two types: regular fat, which is firmer and ideal for mixing into lean ground meat or grinding into sausage, and kidney fat (suet), which has a lower melting point and renders into a cleaner, smoother tallow.

If you're making tallow for cooking, soap, or skincare, the kidney fat is the way to go. If you're adding fat back into ground beef for juicier burgers, reach for the regular. Both render well — the difference is subtle but worth knowing. Also makes excellent bird feed if you're the type to keep the feeders full.