If you enjoy mincemeat and/or British puddings, you’ve no doubt seen suet on an ingredient list. An easy-melting, mild-tasting fat taken from the kidney region of a steer, suet is akin to leaf lard on a pig. Brits of yester-year employed it as an inexpensive fat for enriching sweet baking.
It’s actually still used quite a bit, especially during the holidays, which is why you can still find commercially-shredded and packaged suet in the British Isles. Here in States the only kind of suet we can get comes straight from the steer, so we have to do the shredding ourselves.READ ON