Is Kidney Fat (Suet) Tallow Superior to Muscle Fat Tallow?

For most of history, when people said tallow, they meant one thing: rendered suet, the dense, waxy fat that surrounds the kidneys of a cow. Suet tallow was prized because it was firm, clean burning, and incredibly stable. People used it not just for cooking, but also for candles, salves, soaps, and even waterproofing leather. It was a multipurpose survival fat.

Over time, the definition of tallow shifted. Today, “tallow” has become a catch-all term for rendered beef fat, whether it comes from kidney fat or muscle fat (aka fat trimmings). Both are beef fat, both are nutrient rich, and both deserve their place in the kitchen, but they are not identical.

Kidney Fat (Suet): The Multipurpose Classic

Suet produces a firmer, almost wax-like tallow. Because of its high stearic acid content and clean taste, it has always been excellent for more than just food. Historically, it was the “do everything” fat: candles, skincare, ointments, and baking. In cooking, suet tallow has a mild flavor and a high smoke point, making it ideal for pastries or when you want a neutral fat. It is slightly more stable and was traditionally what people meant by tallow.

Muscle Fat Tallow: The Kitchen Workhorse

Muscle fat (like the fat on a steak) renders into a softer, creamier tallow with more beefy aroma and flavor. It still contains the same fat soluble vitamins A, D, E, and K, along with plenty of stearic acid, but its real power is in the kitchen. This is the fat that makes fries unforgettable, steaks taste like a steakhouse, and cast-iron pans indestructible. If suet is the all rounder, muscle fat is the everyday workhorse.

The Modern Tallow Debate

Here is where things get interesting. Some modern tallow companies bash muscle fat tallow, claiming it is not “real” tallow because it does not come from suet. Yet in the same breath, they will tell you ribeye, with all that muscle fat, is one of the healthiest foods on the planet. The inconsistency speaks for itself.

The truth is simple: both kidney fat and muscle fat are real beef tallow. They just serve different purposes. Suet shines in multipurpose use and historical tradition. Muscle fat shines in the kitchen. Together, they complete the cow.

The Takeaway

When you render beef fat, whether kidney fat or muscle fat, you are tapping into the same ancestral wisdom that nourished generations. Suet gives you clean, stable, versatile fat. Muscle fat gives you flavor, richness, and the everyday cooking experience that makes food unforgettable.

At the end of the day, it is not about bashing one or the other. It is about respecting the cow, honoring the animal, and using every part. Both are real tallow and both are far superior to ultra processed seed oils.