If you’re new to cooking with tallow or suet, it can be difficult to know which one is best for your needs.
Tallow and beef suet are both rendered animal fats that have been used for centuries as a way of preserving food.
Today, they provide the same function but in different forms.
It’s important to know the difference between beef suet and tallow before deciding which one to use in your recipes.
Read on to find out more about those two types of beef fat.
What is special about beef suet?
Beef suet is a type of beef fat that comes from around the cow’s kidneys.
Beef suet can be used for cooking and baking, in place of lard or butter.
It has a higher melting point than butter, which means it stays solid at room temperature without refrigeration.
In addition to being an all-purpose cooking ingredient in many cultures, beef suet is also sometimes ground into tallow, which can then be used as soap or candle wax.
Beef suet has been used in traditional English cookery since medieval times when it was a readily available byproduct of butchery, with recipes recorded dating back centuries.
What is special about beef tallow?
Beef tallow is a fat that comes from the beef.
It’s a solid at room temperature and can be used for cooking or to make soap.
Did you know that it smells like popcorn?
When heated, beef tallow becomes a very stable fat to cook with because of its high smoke point.
It also doesn’t have any flavor or smell which makes cooking with it easy because there are no competing flavors.
Beef tallow is made by cutting the animal’s meat into small pieces before boiling them in water.
The pot of liquid then becomes saturated with fat and cooled until firm enough to be cut up into chunks.
This process leaves behind any muscle fibers or gristle which would burn at high temperatures.
Tallow provides an excellent alternative to olive oil for frying because it doesn’t break down under heat like some vegetable oils do (e.g., corn).
Beef suet and beef tallow are both rendered animal fats.
Beef suet is the fat from around the kidneys and loins, while beef tallow is taken from just below the hide on a cow’s back.
Both have similar nutritional content, but there are some minor differences in their taste profiles.
Which one is better?
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Picking the right type of fat to cook with can be difficult.
It is common for people to use beef tallow and beef suet interchangeably, but there are some differences between them that you should know about before making your selection.
If you’re looking for something with less saturated fat but still want the flavor of butter or lard in your baked goods, then use a combination of them.
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