Fats & Oils · per 100g
A hard, crumbly fat found around the kidneys of cattle and sheep, suet is prized for its high melting point and ability to create a distinctively light, spongy texture in traditional steamed puddings and pastries.
Nutritional summary
Interesting fact
The word suet is derived from the Old French 'suet' and Latin 'sebum', which refers to the hard tallow used to make candles as well as food.
Standout nutrients
Vitamin E
Sum saturated fatty acids
Fat
Sum trans fatty acids
Seasonality
Not available
Diet
Sustainability
As a byproduct of beef or mutton production, it shares the high environmental footprint of ruminant livestock.
Storage
Refrigerate
1–2 weeks
Fresh suet spoils quickly; shredded suet with flour lasts longer
Freeze
6–12 months
Freezes exceptionally well due to low water content
Flavour
Harmonized from 1 validated source
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