Suet is made from the hard fat found around the loins and kidneys of beef. Suet can be used to make a wide variety of things from Christmas puddings to candles, but we are going to focus on its use for birds. Suet is higher in calories and helps birds maintain body heat and energy.

Before putting suet out for the birds it needs to be rendered. This step can be avoided if you purchase the suet from Esbenshades or Esbenshades.com.

1. Render the suet:
Starting with 100% beef suet, chop the beef fat as fine as you can. If you are getting the fat from a butcher, they will most likely grind the fat for you. Be sure all pieces of meat are removed.

2. Heating the suet:
Heat the chopped fat on low until it liquefies. Refrain from using higher temperatures to melt suet, as this could cause fires or scorching.

3. Straining the suet:
Once the suet liquefies strain the liquid through a cheesecloth (or fine mesh cloth). Make sure to remove any particles. Strain suet several times to make it as pure as possible.

4. Cooling & storing the suet:
When you have finished straining the fat pour it into molds or container to cool. Once the fat is cooled it can be cut or chopped and fed to the birds.

5. Additional recipe:
Once the suet is render you can add a wide variety of ingredients to the suet.

One option:
1 cup melted beef suet
1 cup chunky peanut butter
3 cups stone ground cornmeal
1/2 cup white or wheat flour

Melt suet and peanut butter until smooth. Add cornmeal and flour making sure to mix well. Allow the mixture to cool slighly and thicken. Once the suet is cooled pure into molds or containers. Suet can be refrigerated or placed in the freezer until cooled.