Butcher here, pretty much any standard grocery store meat counter you can ask for "Beef fat"(typically fat from loin cuts like ribeye and t-bone and such) and they will have it for you. Often for free. "Suet" specifically though you can often only get from more specialty butcher shops that are actually processing full carcasses, although some places may carry it frozen.
As for the difference between regular beef fat and suet in cooking, suet is milder and has a more neutral flavor, while regular beef fat from will have a stronger flavor. So in a case like Christmas pudding, you prob don't want to use regular beef fat, and will want to actually hunt down suet. But if you are just making sausage or rendering it down into tallow, you may be able to get away with just regular beef fat.
From the yt comments
I personally think Suet is a super food because it has such a high smoke point, and is solid at high room temperatures, so it makes for very portable food (i.e. hiking food, or take away meals).
I almost wish I wasn't carnivore so I could try all the traditional foods my mum taught me to make, but with suet. I really wonder what the kids' treat whose name I don't recall — a cup cake mold filled with a mix of rice bubbles (breakfast cereal) chocolate, sugar and copha (hydrogenated vegetable oil) — if made with tallow instead of copha
Depending on you and your triggers you could try a traditional dish occasionally. Based on your health metrics you shared you are really healthy now and can tolerate a bit of traditional food.
Of course, that could also be a really dangerous slippery slope.
From the yt comments
I personally think Suet is a super food because it has such a high smoke point, and is solid at high room temperatures, so it makes for very portable food (i.e. hiking food, or take away meals).
Unsurprisingly I find suet at an online meat product specialist (for other Aussie carnivores or lovers of traditional food: https://mckenziesmeats.com.au/products/suet-500g )
I almost wish I wasn't carnivore so I could try all the traditional foods my mum taught me to make, but with suet. I really wonder what the kids' treat whose name I don't recall — a cup cake mold filled with a mix of rice bubbles (breakfast cereal) chocolate, sugar and copha (hydrogenated vegetable oil) — if made with tallow instead of copha
Depending on you and your triggers you could try a traditional dish occasionally. Based on your health metrics you shared you are really healthy now and can tolerate a bit of traditional food.
Of course, that could also be a really dangerous slippery slope.
Sounds like rice crispy treats