If you are unable to render your Wagyu suet after receiving it, it can be stored in the freezer.
If you are wanting to render a portion of the suet, suet can be re-frozen as it is a pure fat.
Start with 2-5 lbs. of suet. Place the suet into a slow cooker. Suet can be broken down into chucks for a faster break down. (I used a crockpot set on low or warm.)
2. Add 1" of water.
3. Cook your suet over low/medium heat for 2-3 hours with a lid propped on top – not fully covering the pot but with enough space for steam to escape as it all cooks down. You want to “melt” it low and slow to avoid burning. The water will boil off.
4. After all the suet has melted, there will be left over browned bits floating on top of the liquid fat. Remove your pot from the burner to allow it to cool slightly. (Turn off the crockpot)
5. Strain the browned bits from the liquid fat by straining your tallow through a colander lined with cheesecloth or a fine metal strainer.
6. Transfer your liquid tallow to glass jars and allow it to cool to a solid at room temperature.
7. Seal jars with a lid. *No need to heat seal jars.
*Stored properly tallow will last 2 years. Although, it is best to use it in one years time.
*Tallow can be used in homemade skincare products.
*Tallow can be used as a healing agent.
*Tallow is one of the healthy fats for cooking.
See sources for the full benefits of using beef tallow.
Beef Tallow: Why It Should Be a Kitchen Staple - Dr. Robert Kiltz (doctorkiltz.com)
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