suet

You’re also trying to compare a basket of wooden teeth and suet with one holding smartphones, gasoline and antibiotics.

If you put a suet cage out, they'll usually go for that and leave your house alone.

Rendered bacon fat does not taste the same as rendered suet, since flavor from the curing and smoking comes along.

Tallow is trendy (and thus expensive), but you make it by rendering suet which is basically a throw-away product at butcher shops.

British steak and kidney pudding (a steamed pie of suet pastry) is a truncated cone shape, could go spherical with the right pastry case.

It starts at suet, which both butcher shops I frequent consider a waste product, then you chop or grind the suet, render it down for around eight hours and use it for cooking.

Amusingly, it wasn't until I put the feeder out (with suet and a bunch of other seed) that he started drumming.

Lots don't even bother selling suet, which is a pain.

Similarly, beef suet, pork lard, olive oil, coconut oil, and soybean oil have different fat profiles.

I used to joke that they'll let you know when they're out of suet, by hammering your gutters to wake you up at 6am.

Lots of processed grain, boiled meat, suet, porridge.

Except maybe Big Bacon Drippings, because if there's one thing better for a grill cheese than butter it's bacon grease (thick-sliced sourdough bread, sharp Cheddar cheese, a shmear of chili crisp) Now, suet has been demonized to the point that nobody makes suet pudding any more.