Suet

Suet is the firm, white fat from around the kidneys of cattle or sheep. It has a high melting point and a clean, beefy aroma, so it stays discrete in doughs and batters to create flaky, tender results; it is not vegetarian. Cooks grate or shred it for steamed puddings, dumplings, mince pies, and old-style frying, and it is sold in fresh blocks, shredded, or frozen.

Traditional in British and Irish cookery, it underpins steamed puddings and mincemeat and remained common across northern Europe before widespread use of vegetable shortenings. Suet is typically trimmed of membranes and finely chopped or shredded; some producers partially render or dehydrate it for easier handling and storage.