Suet is raw beef fat from around the kidneys and loins, and one of the best foods to attract nuthatches, woodpeckers, wrens, titmice, creepers, chickadees, warblers, and even bluebirds. If the temperature outside is around 70 degrees Fahrenheit and warmer, beef fat can turn rancid and melt. There are many commercial prepared suet cakes that can be purchased that do not melt.

How to Render Suet:
You can cut excess fat off beef cuts and store in the freezer until enough fat is achieved or you can purchase beef fat from the grocery store or your nearby butcher. Grind the beef fat with a meat grinder or finely chop the fat. Heat the fat over a low to medium flame or microwave until it’s liquefied. Let cool to harden. Repeat steps 2-3. If the fat is not rendered twice, the suet will not cake properly. Let cool to harden and store in a covered container in the freezer. Household Items that can be used to pour suet in:

  • Baker’s tin foil bake cups
  • When you purchase a suet cake, reuse the container that it came in
  • Aluminum foil – when suet cools, roll in balls; make a holding cell from heavy duty aluminum foil
  • Small bread loaf pans lined with plastic wrap or foil for easy removal
  • Margarine containers
  • Any size baking/pie pans (when suet cools, cut into squares) and pine cones.

Suet Recipe # 1
1 Pound Suet cut in small pieces
1 Cup Yellow Cornmeal
1 Cup Rolled Oats
1 Cup Chunky Peanut Butter
1 Cup J.J.’s Best Mix
1 Cup Hulled Sunflower Seed or Chopped Pecans
Preparation: Melt suet over low flame. Stir in ingredients and pour or pack into molds, feeders, or any household item. Refrigerate until hardened or freeze.

Suet Recipe # 2
1 Cup Chunky Peanut Butter
2 Cups Cornmeal
2 Cups Quick Cook Oats
1 Cup Lard or Suet
1/3 Cup Sugar
1 Cup White Flour
Preparation: Melt lard, suet, and peanut butter together and stir. Stir the remaining ingredients. Pour the mixture into a square container about 1-1/2 inches thick. Allow it to cool, then cut it into squares and store in the freezer.

Suet Recipe # 3
1 Pound Fresh Suet
1/3 Cup Black Oil Sunflower Seed
2/3 Cup J.J.’s Best Mix
1/8 Cup Chopped Peanuts or Pecans
1/4 Cup Raisins
Preparation: Follow instructions for rendering suet. While suet is cooling, stir ingredients together in a large bowl. Place the suet into the mixture and mix thoroughly. Pour or pack into molds, feeders, or any household item. Refrigerate until hardened or freeze.

Suet Recipe # 4
1 Cup Fresh Suet
1 Cup Peanut Butter
3 Cups Yellow Cornmeal
1/2 Cup Whole Wheat Flour
Preparation: Follow instructions for rendering suet. Over low heat, melt suet and add peanut butter. Stir until well blended. Mix ingredients together in a large bowl. Pour suet into the bowl mixture and mix thoroughly. Pour or pack into molds, feeders, or any household item. Refrigerate until hardened or freeze.

Suet Recipe # 5
2 Pounds Fresh Ground Suet
1/2 Cup Chunky Peanut Butter
1/2 Cup Shelled Sunflower Seeds or Chopped Pecans
Preparation: Melt suet in a saucepan over low heat. Add peanut butter, stirring until melted and well blended. Stir in the sunflower seeds. Mix thoroughly. Pour or pack into molds, feeders, or any household item. Refrigerate until hardened or freeze.

Suet Recipe # 6
1 Cup Suet
1 Cup Peanut Butter
3 Cups Cornmeal
1/2 Cup White Flour
Preparation: Melt suet in a saucepan over low heat. Add peanut butter, stirring until well blended. Mix the rest of the ingredients together in a large bowl. Allow the suet to cool until slightly thickened. Stir suet into the bowl of mixture and mix thoroughly. Pour or pack into molds, feeders, or any household item. Refrigerate until hardened or freeze.