Good question...tallow can come from suet or other beef fat after rendering & clarification...the birds don’t need the extra steps! ;-) Suet fat is just different from other beef fat in “location”...comes from near the beef kidneys. See:
https://discover.grasslandbeef.com/blog/what-is-suet/
“ARE SUET AND TALLOW THE SAME THING?
No, but tallow can be made from suet.
Some people say tallow is exclusively made from suet, while others consider it a general term for rendered fat. Rendering just means melting and clarifying fat, so you’ll need to be specific depending on what you’re looking for.
Suet is made into tallow by filtering it, cooling it, and simmering it. Tallow is used in all sorts of applications like frying, candles, and even soaps. The main difference between suet and tallow is its long shelf life. Tallow can last around a month without refrigeration and for years if properly stored.
At US Wellness Meats, we use the same methods as pioneers in the 1800’s. Our tallow is brought to a simmer for approximately 8-10 hours to evaporate the water from our raw suet in order to produce the tallow. We simmer the suet at approximately 180-200 degrees F, and the result is amazing.”
Thanks for the information.
I had to render the suet to make the cakes for birds; otherwise, it wouldn’t solidify adequately.