Beef Fat

The Cut:
Beef fat, also known as suet when from around the kidneys or tallow once rendered, is a versatile and flavorful part of the cow. It is prized for its ability to add richness to dishes and its high smoke point when cooking. Beef fat is used in many cuisines for frying, baking, or enhancing flavor in stews and roasted dishes.

The Preparation:
Beef fat is often rendered down into tallow by slowly heating it until it melts, then straining out any solid impurities. Rendered tallow can be stored for extended periods and is perfect for frying or as a base for cooking. Chopped raw beef fat can also be used to baste meats or add flavor to ground beef.

Common Uses:

• Rendered tallow: Used for frying, roasting vegetables, or as a replacement for butter or oil.
• Raw beef fat: Added to burgers or sausages for extra juiciness.
• Traditional baking: Suet puddings and crusts in classic recipes.