Suet is a type of animal fat that is primarily derived from the hard white fat found around the kidneys and loins of cattle and sheep. It has a high melting point and a firm texture at room temperature, making it useful for cooking and baking purposes.
Suet has been used in various culinary traditions for centuries, particularly in British and European cooking. It is often used in the preparation of traditional dishes such as suet puddings, dumplings, and pastries. Suet adds moisture, richness, and a unique flavor to these dishes.
In addition to its culinary uses, suet is also employed in bird feeding. Suet cakes or balls are made by combining suet with birdseed, grains, or dried fruits, and they are hung in outdoor feeders to provide a high-energy food source for birds, especially during the colder months.
It’s worth noting that there are vegetarian alternatives to suet available, typically made from vegetable fats or oils, which can be used as substitutes in recipes for those who prefer to avoid animal products.
