Beef Suet is the hard fatty part of the cow that surrounds the kidneys. Beef Tallow is the rendered down fat from Suet. To make Beef Tallow, simply place Suet over low heat to render out the liquid fat. Both Suet and Tallow have been used for generations as an energy source, baking ingredient and cooking oil.

Fattier steaks like ribeye, New York strip, and T-bone steaks are some of the most classic cuts that come to mind when people think of steak. These rich, flavorful, and decadent steaks are fortified with flavor from the fat contained within and around the beef you eat.

Meat and saturated fat Some meats are high in fat, especially saturated fat. Eating a lot of saturated fat can raise cholesterol levels in the blood, and having high cholesterol raises your risk of coronary heart disease.

Not only is the ribeye considered to have the highest fat content on average among the most popular steaks around, but it's also one of the most delicious and sought-after. Whether smoked as a standing prime rib roast or grilled as a ribeye steak, it leads the pack with more than 35 grams of fat per serving size.