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"content": "Suet is what I use for moisturizer. https://nostr.download/b9909b8128f4d70e30bf4155b1c315993cc1daefe26c1032e50ba3edbd46378b.jpg https://nostr.download/fb9b3e092b63f539c9e946a3c7e242580a8c7a5e58c52e7ada61f6b420bc461d.jpg https://nostr.download/7935faf07b25d4efe369f910febba3155b11f7b3f0fdb25e5ad160e5c9b83069.jpg\nRegenerative-Organic-Grass Fed and\nFinished\nis the hard fat from a cow's kidneys and loins,\nprized for its high melting point and crumbly\ntexture, which makes it ideal for pastries and\nhigh-quality tallow. Unlike general beef fat from\nmuscle areas, suet is nutritionally denser due to\nits location:\nCulinary Superiority: Higher melting point\n(45–50°C) creates flakier textures in baking\nand more stable oil for cooking.\n• Rich in Vitamins: Contains higher\nconcentrations of Vitamin A, Vitamin D, and\nVitamin K2 compared to other beef fats\n• Beneficial Fats: Offers more Conjugated\nLinoleic Acid (CLA), especially in grass-fed\ncattle\n• Trace Minerals: Provides slightly elevated\nlevels of zinc and iron\n#tallow #soap21 #v4v #austriches #healthstr\n",
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