Place the suet in a saucepan. Cook gently on a medium-low heat, stirring occasionally to keep the suet from sticking to the bottom of the pan. As the suet warms, the fat will liquefy, leaving small pieces of beef.

Once the fat is a golden color and the beef pieces have separated, the fat is ready to be strained.

Place paper towel over a fine mesh sieve, over a sterilized glass jar. Slowly pour the hot fat into the sieve, and let it drip into the glass jar until completely strained. Cool the oil. Discard the beef pieces.

Store in the fridge and use as required.