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Beef suet
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Gigervamp
Posts: 6,583 Forumite


Is beef suet just beef fat?
My butcher often gives us a large chunk of beef fat when we buy a roast and I normally pop it on the top of the roast, but I was wondering if I could grate it up and use it to make dumplings.
My butcher often gives us a large chunk of beef fat when we buy a roast and I normally pop it on the top of the roast, but I was wondering if I could grate it up and use it to make dumplings.
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From Wikipedia, the free encyclopedia
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For the Hong Kong actor, see Lam Suet.
Calf suet
Suet (/ˈsuː.ɪt/) is raw beef or mutton fat, especially the hard fat found around the loins and kidneys.
Suet has a melting point of between 45° and 50°C. (113° and 122°F.), and congeals between 37° and 40°C. (98.6° and 104°F). Its low melting point means that it is solid at room temperature but easily melts at moderate temperatures, such as in steaming.0 -
Hi Gigervamp,
This thread may help:
How to tell the difference between fresh suet and just beef fat??
I'll add your thread to that one later to keep the ideas together.
Pink0 -
Thanks for your replies. Off to look at that thread.0
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