Suet is the hard fatty tissue from around the loins and kidneys of beef, sheep, and other grazing animals that is used in cooking. Suet is rendered to make tallow. Lard is rendered fat, which most often comes from the fat of the abdomen. All U.S. Wellness Meats lard is beef lard, as we do not currently offer pork lard on the website. Please note that the USDA requires the term lard on the beef label. Finally, tallow and lard have a texture similar to vegetable shortening.