Suet

From Wikipedia, the free encyclopedia

Suet (/ˈsuː.ɪt/) is raw beef or mutton fat, especially the hard fat found around the loins and kidneys. It melts at about 21°C (70°F). It is a saturated fat.

The primary use of suet is to make tallow in a process called rendering, which involves melting and extended simmering, followed by straining, cooling and usually a repetition of the entire process.

Unlike suet, tallow can be stored for extended periods without refrigeration. It is used to make soap, for cooking, as a bird food, and was once used for making candles.

The type sold in supermarkets is dehydrated suet.

Vegetarian suet is readily available in supermarkets in the United Kingdom. It is made from fat such as palm oil combined with rice flour. It resembles shredded beef suet, and is used as a substitute in recipes.

Woodpeckers, goldfinches, juncos, cardinals, thrushes, jays, kinglets, bluebirds, wrens, and starlings are all known to favor suet-based bird feeders. [1]

Suet
Nutritional value per 100 g
Energy 850 kcal   3570 kJ
Carbohydrates     0 g
Fat 94 g
- saturated  52 g
- monounsaturated  32 g  
- polyunsaturated  3 g  
Protein 1.50 g
Zinc  0.22 mg 2%
Cholesterol 68 mg
Selenium 0.2 mg
Fat percentage can vary.
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database


v • d • e
Edible fats and oils
Fats Butter • Cocoa butter • Ghee • Lard • Margarine • Salo • Schmaltz • Shea butter • Suet • Tallow • Vegetable shortening
Oils Almond oil • Canola oil • Coconut oil • Corn oil • Cottonseed oil • Grape seed oil • Olive oil • Palm oil • Peanut oil • Pumpkin seed oil • Rapeseed oil • Safflower oil • Sesame oil • Soybean oil • Sunflower oil • Walnut oil
See also: List of vegetable oils
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