Suet

Suet (/ˈsuːɪt/ SOO-it) is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys.

Suet has a melting point of between 45 and 50 °C (113 and 122 °F) and solidification (or congelation) between 37 and 40 °C (99 and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production.

The primary use of suet is in tallow, although it is also used as an ingredient in cooking, especially in traditional baked puddings, such as British Christmas pudding. Suet is rendered into tallow by melting and extended simmering, followed by straining, then cooling. The process may be repeated to refine the product.

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