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ing colder parts of the year.
If the temperature outside is around 70 degrees or warmer, this type of suet, which is raw beef fat, can turn rancid and melt, causing problem.
One reader asked if there are alternatives to animal fat due ' to problems with melting and spoiling. There are many commercial suet cakes that can be purchased at bird supply stores such as Wal-Mart, Lowes, etc., and some of these are called “no melt”, “berry” and “insect” cakes.
You can offer suet all year if you use this commercially prepared type of suet cake. This suet is rendered, meaning that it has been melted and re-hardened, and it stays solid even in warm weather. This is what I use in my Flint Hill backyard.
During the summer, place your'' suet feeder in the shade and this type will be just fine. I buy the Heath brand “no melt” suet cakes, which are guaranteed not to melt or become rancid. Once the birds find these cakes they are eaten in a
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