We have a real old time butcher shop in a little town near where I live in Nebraska. I regularly trade them a dozen doughnuts for a box of dog bones for my coonhound. After watching one of the Townsend videos on colonial cooking, I told the butcher I would trade him another box of doughnuts for some kidney fat to make suet pudding and then render down the rest for bullet lube. He asked "How much do you want?" I said "Whatever there is on one steer." I was thinking how much can it be? Maybe five pounds, tops, right? When they called me, I dropped off the doughnuts and they brought me a large box with two pieces of kidney fat in it that were as big around as my leg and as long from hip to shin. After three nights, it is all ground and rendered, with ten quarts of beef tallow and three one gallon bags of suet. It was quite messy at first, but I'm glad now that it's over.