Beef Suet
Beef suet is the pure, raw fat found around the kidneys and loins of a cow. Highly valued for its high melting point and neutral flavor, it is the key ingredient for traditional recipes. It can be rendered into tallow for cooking, frying, and baking, or used directly to add moisture and richness to savory pies, puddings, and dumplings.
Beef suet is a specific type of hard, pure beef fat. It comes from the fatty deposits found in the cavity of the cow, particularly around the kidneys and loins. Due to its unique composition, suet has a high melting point, making it an exceptional ingredient for a variety of cooking and baking applications.
When used in pastries and dumplings, suet melts slowly during the cooking process, creating light, delicate air pockets that produce a perfectly flaky and tender result. It’s the traditional fat of choice for classic British dishes like steak and kidney pudding and mincemeat pies. It can also be rendered into pure beef tallow, a versatile and stable cooking fat prized for its high smoke point and rich, savory flavor. Tallow is excellent for deep-frying, pan-searing, and roasting vegetables, adding a depth of flavor that other oils can't.