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Suet

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For the Hong Kong actor, see Lam Suet.
For George III's favourite Shakespearean clown, see Richard "Dicky" Suett.
For the Roman historian, see Suetonius.
Calf suet

Suet is the raw, hard fat of beef or mutton found around the loins and kidneys.

Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6 °F and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production.

The primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional puddings, such as British Christmas pudding. Suet is made into tallow in a process called rendering, which involves melting and extended simmering, followed by straining, cooling and usually by repeating the entire process. Unlike tallow, suet that is not pre-packed requires refrigeration in order to be stored for extended periods.

Trade

See also: Economic history of Chile

In the 17th century economy of the Viceroyalty of Peru, Chile's husbandry and agriculture based economy had a peripheral role exporting mainly suet, ch'arki and leather to the other provinces of the viceroyalty. The importance of this trade led Chilean historian Benjamín Vicuña Mackenna to label the 17th century the century of suet (Spanish: siglo del sebo).[1]

Cuisine

Suet
Nutritional value per 100 g (3.5 oz)
Energy3,573 kJ (854 kcal)
0 g
94 g
Saturated52 g
Monounsaturated32 g
Polyunsaturated3 g
1.50 g
MineralsQuantity
%DV†
Zinc
2%
0.22 mg
Other constituentsQuantity
Cholesterol68 mg
Selenium0.2 mcg
Fat percentage can vary.
†Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3]

Suet is found in several traditional British dishes. Suet pastry is soft in contrast to the crispness of shortcrust pastry, which makes it ideal for certain sweet and savoury dishes. Suet is most widely used in sweet puddings, such as jam roly-poly and spotted dick. Savoury dishes include dumplings, which are made using a mixture of suet, flour and water rolled into balls that are added to stews during the final twenty minutes or so of cooking. In the savoury dish steak and kidney pudding, a bowl is lined with suet pastry, the meat is placed inside and a lid of suet pastry tightly seals the meat. The pudding is then steamed for approximately four hours before serving. Suet is also an ingredient of traditional fruit mince (known as 'mincemeat' in the UK).

Suet should not be confused with beef dripping, which is the collected fat and juices from the roasting pan when cooking roast beef. Suet should also not be confused with all beef or sheep fat. It is normally the fat found around the heart and kidneys of cattle and sheep, and nowhere else in the animals.

Due to its high energy content, suet is used by cold weather explorers to supplement the high daily energy requirement needed to travel in such climates. Typically the energy requirement is around 5,000–6,000 Cal per day for sledge hauling or dog-sled travelling.[4] Suet is added to food rations to increase the fat content and help meet this high energy requirement.


Properties of common cooking fats (per 100 g)
Type of fat Total fat (g) Saturated fat (g) Mono­unsaturated fat (g) Poly­unsaturated fat (g) Smoke point
Butter[5] 81 51 21 3 150 °C (302 °F)[6]
Canola oil[7] 100 6–7 62–64 24–26 205 °C (401 °F)[8][9]
Coconut oil[10] 99 83 6 2 177 °C (351 °F)
Corn oil[11] 100 13–14 27–29 52–54 230 °C (446 °F)[6]
Lard[12] 100 39 45 11 190 °C (374 °F)[6]
Peanut oil[13] 100 16 57 20 225 °C (437 °F)[6]
Olive oil[14] 100 13–19 59–74 6–16 190 °C (374 °F)[6]
Rice bran oil 100 25 38 37 250 °C (482 °F)[15]
Soybean oil[16] 100 15 22 57–58 257 °C (495 °F)[6]
Suet[17] 94 52 32 3 200 °C (392 °F)
Ghee[18] 99 62 29 4 204 °C (399 °F)
Sunflower oil[19] 100 10 20 66 225 °C (437 °F)[6]
Sunflower oil (high oleic) 100 12 84[8] 4[8]
Vegetable shortening [20] 100 25 41 28 165 °C (329 °F)[6]

Availability

Suet can be bought in natural form in many supermarkets.[21] As it is the fat from around the kidneys, the connective tissue, blood and other non-fat items must be removed. It then needs to be coarsely grated to make it ready to use. It must be kept refrigerated prior to use and used within a few days of purchase, just like meat.

Pre-packaged suet sold in supermarkets is dehydrated suet. It is mixed with flour to make it stable at room temperature. Because of this, some care is needed when using it for older recipes that call for fresh suet as the proportions of flour to fat can alter. Most modern recipes stipulate packaged suet.

Vegetarian alternative

Vegetable suet is available in supermarkets in the United Kingdom,[22][23][24] made from fat such as palm oil combined with wheat flour (Atora[22]/Tesco[23]) or rice flour(Morrisons).[24] It resembles shredded beef suet, and is used as a vegetarian substitute in recipes, but with slightly different results from animal suet.[citation needed] Vegetable suet is also available in light versions with lower fat content.

Cultural and religious restrictions

Main article: Chelev

Consumption of suet is forbidden according to the Jewish religion as it was reserved for ritual altar sacrifices. This restriction only applies to those animals which were used for sacrifices, and thus does not include wild animals such as deer.

Bird feed

Red-breasted nuthatch feeding on suet

Suet-based bird feeders are favoured by woodpeckers, goldfinches, juncos, cardinals, thrushes, jays, kinglets, bluebirds, chickadees, nuthatches, wrens, and starlings.[25]

Bird feed is commonly used in the form of cakes of suet, which can be made with other solid fats, such as lard. Rolled oats, bird seed, cornmeal, raisins, and unsalted nuts are often incorporated into the suet cakes.[26]

Suet-based recipes

See also

Wikimedia Commons has media related to Suet.

References

  1. ^ {es icon} [Sergio Villalobos|Villalobos, Sergio]; Retamal Ávila, Julio and Serrano, Sol. 2000. Historia del pueblo Chileno. Vol 4. p. 154.
  2. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  3. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  4. ^ Nutritional Requirements in Cold Climates, Rodahl, Kaare; JN - The Journal of Nutrition
  5. ^ "Butter, salted". FoodData Central. USDA Agricultural Research Service. 1 April 2019. Retrieved 2 July 2024.
  6. ^ a b c d e f g h The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
  7. ^ "Oil, canola, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  8. ^ a b c "Nutrient database, Release 25". United States Department of Agriculture.
  9. ^ Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59. doi:10.1016/j.foodchem.2009.09.070.
  10. ^ "Oil, coconut, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  11. ^ "Oil, corn, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  12. ^ "Lard, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  13. ^ "Peanut oil, proximates". FoodData Central, USDA Agricultural Research Service. 28 April 2021. Retrieved 11 July 2024.
  14. ^ "Oil, olive, extra virgin, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  15. ^ "Rice Bran Oil FAQ's". AlfaOne.ca. Archived from the original on 2014-09-27. Retrieved 2014-10-03.
  16. ^ "Oil, soybean, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  17. ^ "Beef, variety meats and by-products, suet, raw, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  18. ^ "Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount"". FoodData Central. USDA Agricultural Research Service. Retrieved 25 July 2021.
  19. ^ "Sunflower oil, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  20. ^ "Shortening, vegetable, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  21. ^ Randal, Oulton, (2001-05-12). "Suet". CooksInfo.com.{{cite journal}}: CS1 maint: extra punctuation (link) CS1 maint: multiple names: authors list (link)
  22. ^ a b "Atora Vegetable Suet Ingredients (Sainsburys)".
  23. ^ a b "Tesco Vegetable Suet Ingredients".
  24. ^ a b "Morrisons Vegetable Suet Ingredients".
  25. ^ "Suet | Baltimore County Library System". Web.archive.org. Archived from the original on 2008-04-18. Retrieved 2018-03-12. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
  26. ^ Attractwildbirds.com Archived 2010-09-05 at the Wayback Machine
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