When I was working in the fine dining restaurants, I scored some hard beef kidney fat. Also called suet.
That's the best pies I ever made.
/johnny
I could see that working but I have never had access to the stuff.
There must be something about the fat around kidneys that is special. We raise rabbits for meat and we sell lots of them to fine dining restaurants. The chefs at these places all tell me the same thing; do not clean the rabbit too well at slaughter, especially around the kidneys. They prefer that the kidneys be completely untouched and they want every spec of fat left in place.
I remove the liver, the heart usually comes out on it’s own. I deliver those pieces separately to make pate’ but they can affect the flavor of the meat if left in place for too long.