A Culinary History of Suet
Suet is the hard, nutrient-dense fat found around the kidneys and loins of cattle and sheep. Its use in cooking dates back centuries, particularly in regions where nose-to-tail eating was a necessity for survival and sustainability. Before the widespread availability of modern shortening and vegetable oils, suet was a highly valued fat source due to its high melting point and long shelf life. Explorers and mountaineers even relied on its high energy content for sustenance in harsh climates.
Traditional British and Scottish Dishes
Many of suet's most famous culinary applications come from British and Scottish tradition. Its unique properties make it ideal for steaming and boiling, resulting in rich, moist textures that are difficult to achieve with other fats. Some iconic dishes include:
- Christmas Pudding: This dense, dark pudding relies on suet for its signature rich and moist texture.
- Spotted Dick: A steamed suet pudding speckled with dried fruit, traditionally served with custard.
- Dumplings: Fluffy, savory dumplings are made from a simple mixture of suet, flour, and water, then cooked directly in stews and casseroles.
- Steak and Kidney Pudding: A savory suet pastry casing encloses a filling of steak, kidney, and gravy, which is then steamed for several hours.
- Haggis: In this traditional Scottish dish, suet is a crucial ingredient, contributing to its distinctive texture and richness.
Beyond British Borders
While deeply tied to British cuisine, suet has also been used in other parts of the world. Indigenous peoples and early explorers used it to make pemmican, a concentrated energy food. In some Middle Eastern recipes like kofta and kibbeh, suet is mixed with ground meat to add moisture and flavor. For frying, suet is often rendered into tallow, a shelf-stable cooking fat with a high smoke point that imparts a rich, savory flavor to items like roasted potatoes.
Suet vs. Other Fats: A Comparison
To understand suet's place in the culinary world, it's helpful to compare it with other common cooking fats. The choice of fat depends largely on the desired texture and flavor profile of the final dish.
| Feature | Suet | Lard | Butter | Vegetable Shortening |
|---|---|---|---|---|
| Source | Beef or mutton fat from around the kidneys. | Rendered pork fat. | Dairy product from milk. | Processed vegetable oils (e.g., palm, sunflower). |
| Flavor | Mild and savory, without being overtly beefy. | Porky and savory, can be slightly sweet. | Creamy and rich, distinctly dairy. | Flavorless or neutral. |
| Texture | Firm and crumbly when raw; produces a light, spongy texture when cooked. | Creamy and softer than suet at room temperature; creates flaky pastries. | Solid when cold, softens easily; melts faster than suet. | Solid, but softer than suet; creates a crumbly texture. |
| Melting Point | High (approx. 113–122°F), making it stable for cooking. | Lower than suet (approx. 95°F). | Low, melts quickly when heated. | High smoke point, but lower than suet. |
| Best For | Steamed puddings, flaky pies, dumplings, and frying. | Flaky pie crusts, frying, and certain pastries. | General baking, sautéing, and flavor enhancement. | Frying and baking, especially for neutral flavor. |
The Rise of Vegetable Suet
For vegetarians and vegans, the traditional animal-based suet is not suitable. However, modern food production has introduced vegetable suet as an alternative. This product is typically made from refined vegetable oils, such as palm or sunflower oil, combined with wheat or rice flour. It is specifically designed to mimic the texture and cooking properties of animal suet, making it a viable substitute for many recipes, particularly in baking. Companies like Atora offer both beef and vegetable versions, making traditional recipes accessible to a wider audience.
Where to Find and How to Use Suet
While suet is less common in modern American supermarkets, it can still be found in specialty butcher shops, online meat retailers, and some UK-centric grocery stores. When using raw suet, it must be properly prepared by trimming away any meat or connective tissue, then chopped or grated. Many recipes, especially for baking, require shredded suet, which is easier if the fat is frozen beforehand. Pre-packaged shredded suet is also widely available, often mixed with flour for shelf stability.
Conclusion
In summary, the answer to "do people eat suet?" is a resounding yes, though its usage has evolved and become less common in certain cuisines over time. As a traditional fat source, it offers a rich history and unique culinary properties, especially for classic British and Scottish dishes. With the availability of both animal and vegetarian versions, this versatile ingredient remains a valuable tool for cooks seeking to create moist puddings, flaky pastries, and flavorful fried foods. Its revival is also fueled by a growing interest in nose-to-tail and ketogenic diets, bringing this ancient cooking fat back into modern kitchens.
