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'{{short description|Raw, hard fat of beef or mutton found around the loins and kidneys}} {{About||the Hong Kong actor|Lam Suet|George III's favourite Shakespearean clown|Richard "Dicky" Suett|the Roman historian|Suetonius}} [[Image:Beef suet-01.jpg|thumb|Calf suet]] '''Suet''' is the raw, hard [[fat]] of [[beef]], [[Lamb and mutton|lamb]] or [[mutton]] found around the [[loin]]s and [[kidney]]s. Suet has a [[melting point]] of between 45&nbsp;°C and 50&nbsp;°C (113&nbsp;°F and 122&nbsp;°F) and [[congelation]] between 37&nbsp;°C and 40&nbsp;°C (98.6&nbsp;°F and 104&nbsp;°F). Its high [[smoke point]] makes it ideal for [[deep frying]] and [[pastry]] production. [[File:Tallow-beef suet after rendering.jpg|thumb|Tallow-beef suet after rendering]] The primary use of suet is to make [[tallow]], although it is also used as an ingredient in cooking, especially in traditional baked puddings, such as British [[Christmas pudding]]. Suet is made into tallow in a process called [[rendering (industrial)|rendering]], which involves melting and extended [[simmering]], followed by straining, then cooling. The entire process is then usually repeated to refine the product. Unlike tallow, suet that is not packed in a sterile container requires [[refrigeration]] to keep for extended periods. ==Etymology== The word ''suet'' {{IPAc-en|'|s|(|j|)|u:|ɪ|t}} is derived from [[Anglo-Norman language|Anglo-Norman]] {{lang|xno|siuet, suet}}, from [[Old French]] {{lang|fro|sieu, seu}}, from Latin {{lang|la|sēbum}} ("[[tallow]]", "grease", "hard [[animal fat]]").<ref>{{Cite journal|author=Gilleland, Jeannie Rideout|title = Anglo-Norman {{lang|xno|Siuet}}, Source of English Suet|year=1980|journal={{lang|de|Zeitschrift für französische Sprache und Literatur}}|volume=90|issue=3|pages=248–250|jstor = 40616857}}</ref> ''Sebum'' is from the [[Proto-Indo-European]] root *''seyb''- ("pour out, trickle"), so it shares a root with [[sap]] and [[soap]].<ref>{{Cite book|url=https://books.google.com/books?id=eJRaBwAAQBAJ&q=%22soap%22+Proto-Indo-European&pg=PA19|title=The Routledge Handbook of World Englishes|first=Andy|last=Kirkpatrick|date= 2010|publisher=Routledge|via=Google Books|isbn=978-1136954566}}</ref><ref>https://www.linguisticsociety.org/sites/default/files/1972_searchable.pdf</ref> == 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'').<ref name=pueblo>{es icon} [Sergio Villalobos|Villalobos, Sergio]; Retamal Ávila, Julio and Serrano, Sol. 2000. ''Historia del pueblo Chileno''. Vol 4. p. 154.</ref> == Cuisine == {{nutritionalvalue | name=Suet | kJ=3573 | protein=1.50 g | fat=94 g | carbs=0 g | satfat=52 g | monofat=32 g | polyfat=3 g | opt1n=[[Cholesterol]] | opt1v=68 mg | zinc_mg=0.22 | opt3n=[[Selenium]] | opt3v=0.2 mcg | right=1 | source_usda=1 | note=Fat percentage can vary. }} 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 British baked 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 pie]] or [[steak and kidney pudding]], a bowl is lined with a 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 [[mincemeat]] (it is also referred to as 'fruit mince' pie). Due to its high energy content, cold weather explorers use suet to supplement the high daily energy requirement needed to travel in such climates. Typically the energy requirement is around 5,000–6,000 [[Calorie|Cal]] per day for sledge hauling or dog-sled travelling.<ref>[http://jn.nutrition.org/content/53/4/575.full.pdf Nutritional Requirements in Cold Climates], Rodahl, Kaare; JN - The Journal of Nutrition</ref> Suet is added to food rations to increase the fat content and help meet this high energy requirement. {{Comparison of cooking fats}} ==Availability== [[File:Suet, Downpatrick, September 2010.JPG|thumb|Packaged suet]] Suet is available in its natural form in many US supermarkets and at local butcher shops.<ref>{{Cite journal|last=Randal|first=Oulton|date=2001-05-12|title=Suet|url=http://www.cooksinfo.com/suet|website=CooksInfo.com|language=en-US}}</ref> As it is the fat from around the kidneys, the connective tissue, blood and other non-fat content must be removed. It then must be coarsely grated. It must be refrigerated prior to use and used within a few days of purchase, similar to raw meat. Pre-packaged suet sold in [[supermarket]]s is [[Food drying|dehydrated]] suet. It is mixed with flour to make it stable at room temperature, requiring some care when using it for recipes calling for fresh suet, as the proportions of flour to fat can change. Most modern processed recipes stipulate packaged suet. ==Cultural and religious restrictions== {{Main|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== [[File:Sitta canadensis CT3.jpg|thumb|right|[[Red-breasted nuthatch]] feeding on suet]]{{Further|bird food}} W[[woodpecker|oodpecker]]s, [[European goldfinch|goldfinch]]es, [[junco]]s, [[cardinal (bird)|cardinal]]s, [[Thrush (bird)|thrush]]es, [[jay]]s, [[kinglet]]s, [[bluebird]]s, [[chickadee]]s, [[nuthatch]]es, [[wren]]s, and [[starling]]s prefer suet based [[bird feeder]]<nowiki/>s.<ref>{{cite web |url=http://www.bcpl.net/~tross/by/suet.html |title=Suet &#124; Baltimore County Library System |access-date=2018-03-12 |url-status=dead |archive-url=https://web.archive.org/web/20080418011428/http://www.bcpl.net/~tross/by/suet.html |archive-date=2008-04-18 }}</ref> Bird feed is commonly used in the form of [[suet cake|cakes of suet]], which can be made with other solid fats, such as [[lard]]. Rolled oats, [[bird food|bird seed]], cornmeal, raisins, and unsalted nuts are often incorporated into the suet cakes.<ref>{{Cite web|url=http://www.attractwildbirds.com/feedingbirds/how-to-make-suet.htm|archive-url=https://web.archive.org/web/20100905204107/http://www.attractwildbirds.com/feedingbirds/how-to-make-suet.htm|url-status=dead |title=Attractwildbirds.com|archive-date=September 5, 2010}}</ref> ==Suet-based recipes== * [[Christmas pudding]] * [[Bedfordshire clanger|Clangers]] * [[Clootie]] dumplings * [[Dumpling]]s * [[Haggis]] * [[Jamaican patty]] * [[Kishka (food)|Kishka/Kishke]] * [[Mincemeat]] * [[Pemmican]] * [[Rag pudding]] * [[Spotted dick]] * [[Steak and kidney pudding]] * [[Suet pudding]] * [[Sussex pond pudding]] * Suet-crust [[pastry]] * Windsor pudding ==See also== {{Commons category}} * [[Dripping]] * [[Lard#Lard production|Leaf lard]] * [[Schmaltz]] ==References== {{Reflist}} {{fatsandoils}} [[Category:Animal fat products]] [[Category:Cooking fats]] [[Category:Bird feeding]]'