Hey, as a new carnivore dude, 67 years old btw, and also a good cook of several decades of experience, i am making my own carnivore recipies to share with the group and also get insights and ideas from other carnivores. I'm not sure if this is the appropriate place on the forums to do this so moderators can weigh in. My thinking is to start a thread here with a basic idea based around a particular animal based product, in this case, beef suet. I want to find out if the carnivores are eating beef suet and how they prepare it. Then after some considerations I can post on this thread whatever I decide to try in the form of an actual recipe and the thread can run perpetually as i get new ideas, my own ideas and from the input from other carnivores. If the mods think i should post the actual recipe on a new thread just say so, no worries. However i think the free exchange of ideas between carnivores on how to prepare certain animal products like beef suet is an important aspect to expanding the carnivore menu.

I never thought of beef suet as something to eat like an actual food and thought it was literally "for the birds" haha. But i watched a video or two on YouTube and now understand that it is eaten by the carnivores too.

When i went out for my first carnivore shopping spree i picked up some beef suet. I cut up a 3lb chunk into small like 1 inch cubes and rendered these in a 250F oven for 3 hours using a dutch oven covered, stirring occasionally, using about half a teaspoon of whole organic fennel seeds and a bay leaf for aromatics.

Anyways, after 3 hours i was left with all these globules of rendered beef suet swimming around in the tallow. I tried a couple of these cubes with a bit of salt and it was heavenly is all i can say!

At the same time as i was doing my suet experiment i was making a blue cheese and shredded beef beef stew, so i mixed in a cup of these suet blobs into the stew. Wow! It really added some flavor, texture, and filler to the stew without them falling apart. [Next time i make the stew i will post the recipe because it is delicious]

I still have about a cup of the suet globs left so my thought is to incorporate these into my dill pickle chicken wing stew, which i plan on making today along with a fried panko version of the dill pickle chicken wings too, suggested by Miranda, my thanks to her, and I will post the results.

All this to say that i bought another chunk of beef suet, and my plan is to cut this chunk of suet into "suet steaks" render them in the oven then experiment with various flavorful preparations using the suet steaks. True, it would probably be good "as is" out of the oven with a bit of salt and pepper, but beef suet come across as something that deserves more eperimentation in order to bring greater variety to the carnivore table. I am an experimental cook so sometimes it might take a few iterations of a recipe to get it perfected.

So in closing, I am asking if you carnivores are using beef suet in your diet, and how are you preparing it? Thanks for any and all input!

Carnivore Chef

I do the same but use an air fryer. The 'leftovers' taste amazing and the rendered fat I use for cooking.

You sort of lost me with pickles and sardines but now you are speaking my lingo. LOL

The only problem I found with eating this fat, regardless of the amount, it tends to be a single serving.

It is that good.

Scott

2 minutes ago, Scott F. said:

I do the same but use an air fryer. The 'leftovers' taste amazing and the rendered fat I use for cooking.

You sort of lost me with pickles and sardines but now you are speaking my lingo. LOL

The only problem I found with eating this fat, regardless of the amount, it tends to be a single serving.

It is that good.

Scott

Sardines are fine with me in moderation, perhaps a necessary evil, nutrition-wise haha!

I Definitely need to get an air fryer and an instant pot!

We have a recipe section if you would like to contribute to that but if you would like to create a thread detailing just one subject at a time that would be great too. I’m a bit of a cook myself and I like to experiment but I often find that many of the “carnivore” recipes the influencers come up with are just too complicated. Sometimes it’s just easier to apply the KISS method.

Over time in my carnivore journey I began to slowly stop eating for entertainment and started eating for nutrition. That doesn’t mean I don’t still get creative or enjoy my food it just means that the reward isn’t always worth the effort. Such as bread recipes. I’ve tried them all and none of them are really worth the effort.

In the recipe section you can see my tallow recipe I have. I make my own tallow and after I’m through rendering out all of the liquid fat out of the solids I have left over what I call fat bites. These are great heated up with a little salt as a snack or to get over a craving. They are also very good in scrambled eggs. It’s a great way to get that extra fat into the diet.

So yes, I do use suet in my diet as well as fat trimmings. Not so much to eat so much but to make tallow.

I love this idea! Thanks for explaining your experiment. I always look at the suet in the store. But chicken out. I bet that shredded beef stew with blue cheese and chunks of suet was perfection. Although, if I described this to my SAD eating friends and family, I'm sure it would conjure up some not so nice reactions. I think it's a great idea to have a thread for a specific food how to and benefits.

3 hours ago, Geezy said:

I’m a bit of a cook myself and I like to experiment but I often find that many of the “carnivore” recipes the influencers come up with are just too complicated. Sometimes it’s just easier to apply the KISS method.

I've been cooking for most of my life as well. Twenty years of it, I actually got paid for it. At home since it's just me, I like one pot meals. And sometimes even eat out of the pot. I read or watch tons of recipes, then condense them to suit my liking.

As a great cook once said; A recipe is but a road map. Shows you where you are and where you want to go, but it's up to you to choose the scenic route or the shortcut, as long as you get there.

5 hours ago, Geezy said:

We have a recipe section if you would like to contribute to that but if you would like to create a thread detailing just one subject at a time that would be great too. I’m a bit of a cook myself and I like to experiment but I often find that many of the “carnivore” recipes the influencers come up with are just too complicated. Sometimes it’s just easier to apply the KISS method.

Over time in my carnivore journey I began to slowly stop eating for entertainment and started eating for nutrition. That doesn’t mean I don’t still get creative or enjoy my food it just means that the reward isn’t always worth the effort. Such as bread recipes. I’ve tried them all and none of them are really worth the effort.

In the recipe section you can see my tallow recipe I have. I make my own tallow and after I’m through rendering out all of the liquid fat out of the solids I have left over what I call fat bites. These are great heated up with a little salt as a snack or to get over a craving. They are also very good in scrambled eggs. It’s a great way to get that extra fat into the diet.

So yes, I do use suet in my diet as well as fat trimmings. Not so much to eat so much but to make tallow.

I think i accidentally posted the suet post in the section underneath the foodie thread, i think it was on off topic things, and if you can you can delete it great, it doesn't belong. I like the KISS method too, and one thing i like so far about carnivore cooking is its simplicity For me cooking is instinctive so i just add details to explain things in my cooking process for more clarity. Maybe what i should do is have an ongoing thread for a particular animal product, e.g. suet, and when i perfect the recipe after experimentation then i can post a stand alone final recipe. Just a thought.

2 hours ago, Miranda said:

I love this idea! Thanks for explaining your experiment. I always look at the suet in the store. But chicken out. I bet that shredded beef stew with blue cheese and chunks of suet was perfection. Although, if I described this to my SAD eating friends and family, I'm sure it would conjure up some not so nice reactions. I think it's a great idea to have a thread for a specific food how to and benefits.

I had the leftover beef stew for brunch today, topped with an o er easy egg. you're right it is divine stuff. Next time i make it i will give a detailed recipe.

Look forward to the recipe.

Scott

5 hours ago, ol_hilly said:

I've been cooking for most of my life as well. Twenty years of it, I actually got paid for it. At home since it's just me, I like one pot meals. And sometimes even eat out of the pot. I read or watch tons of recipes, then condense them to suit my liking.

As a great cook once said; A recipe is but a road map. Shows you where you are and where you want to go, but it's up to you to choose the scenic route or the shortcut, as long as

Here's my 2 pound chunk of beef suet cut into 1" suet steaks. I didn't add anything to them. Am putting these in the oven to render down for at least 3 hours. I have no idea how this is going to work out, my guess being they will lose a significant amount of volume. When they are done i can prepare the steaks using a few different ideas i got for them.

Here's the suet steaks after 90 minutes in the oven. Looking good! They were sturdy enough to flip over so i did. Another 90 minutes and I'll take another look.

After 3 hours in the oven i pulled the suet steaks out of the tallow and put on a paper towel. They actually held up very well. Now i just have to think of a recipe for a meal tonight with my deep fried caraway crusted sirloin steaks. I will probably only use 2 of these steaks and save the others for something else.

Carnivore Chef

Another single serving......

Looks amazing. I guess I cheat a bit as I use the air fryer for basically the same plan.

I cut the fat into app. 1-inch cubes and air fry them for 20 minutes. It renders a lot of oil and leaves them in smaller chunks, I add salt and bag them up as a snack bag.

I will try to get pics the next time.

The tastes is amazing.

Scott

Scott, I know you could eat the whole thing up and ask for seconds, but i'm' gonna try just a couple with my steak. Am actually gonna atempt deep frying them in panko since i am apparently on a panko kick now.

Edited July 29, 2025Jul 29 by Carnivore Chef
Mistake made

Since i'm having deep fried caraway crusted sirloin steak for dinner, i thought i would give the suet steaks the same pork panko treatment. Here i took 2 of the suet steaks, i seasoned each side with salt and pepper and a touch of ground rosemary. I pressed the spices into the suet so they don't fall off during the breading process.

Next i breaded the suet steaks in the pank using an egg wash. One of the pieces broke in half but is still is attached. If it breaks off no biggie. The oil temp has to be cooler than when i fry the sirloin steaks. So i'm gonna fry the suet steaks first at a lower temp, put them on a rack to finish in a 350F oven. Then i'm gonna turn tbe heat up for the sirloin steaks. There'a separate thread on the steaks but basically i already seared the steaks and they're basically raw to rare, and i don't want tbe steaks tocook much more, hence i'm gonna fry them in higher temt basically to brown the coating but that’s it. The suet steaks are solid so that's why tbe lower temp, just enough to slowly brown them while warming them up. While i am working on the sirloins the suet will be in the oven warming up to heat through and also crisp things up a bit. I have no idea how this will go!

Breaded suet steaks ready for frying

I just browned the suet steaks. It took longer than i thought, and when i put them in the hot tallow all the panko wasinvaded invaded by white suet? Not sure. Weird

If you chop up the suet, can you cook it on cookie sheet like bacon? Does it get crispy. Will there be more tallow than with bacon?

13 minutes ago, Miranda said:

If you chop up the suet, can you cook it on cookie sheet like bacon? Does it get crispy. Will there be more tallow than with bacon?

That's an angle i haven't explored but is worth exploring. My thought is if you take a piece of suet on a cookie sheet until its heated through, not sure why it wouldn't work. How about a suet roast? It would probably have more fat inside because it takes awhile to render. Depends how long you keep it in the oven. But uncovered, kinda roasting it then turning up the heat towards the end to brown it off yeah, that sounds good

Here's my deep fried suet steaks with pork panko, the long skinny ones. The large irregular ones are the steaks. I never thought the suet steaks would turn out as they did but wow! When served hot out of the oven, the juxtposition of the melt in your mouth suet against the crispy panko coating is crazy good! The flavor was perfect, just heavenly stuff. The bowl of white stuff is a cream, goat cheese, and sage dipping sauce i wipped up for the steak, but totally unnecessary for the suet steaks. The sauce was so good i slurped up the rest like soup lol.

Looks good.

Nice work.

Scott

Lookin Good!!!