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Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 and 50 °C (113 and 122 °F) and congelation between 37 and 40 °C (99 and 104 °F).
They can be used in cooking meat casseroles, stews or pies. [3] Typically used in cooking are beef, veal, lamb and pork kidneys. [4] [5] Chicken kidneys are used in cooking, too, [6] [7] but fowl kidneys are very small and generally not collected to be used in food separately. [5] Veal kidneys are preferred among cooks. [8]
Steak puddings (without kidney) were part of British cuisine by the 18th century. [1] Hannah Glasse (1751) gives a recipe for a suet pudding with beef-steak (or mutton). [2] Nearly a century later, Eliza Acton (1846) specifies rump steak for her "Small beef-steak pudding" made with suet pastry, but, like her predecessor, does not include kidney ...
Tallow is a rendered form of beef or mutton suet, primarily made up of triglycerides. In industry, tallow is not strictly defined as beef or mutton suet. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point.
Argentina has one of the largest consumptions of beef per capita worldwide, [8] and much of it is grilled steak. Beef steak consumption is described as part of the "Argentine national identity". [9] Portion sizes of steak dishes in Argentine restaurants tend to be large, with steaks weighing over 454 grams (1 lb) being commonplace. [10]
By choosing lean cuts over fatty ones, you'll be saving yourself extra fat and calories and instead be filling up on protein and nutrients. Have no fear meat-eaters, we've gathered the best and ...
The Fray Bentos brand is known for the manufacture and sale in the United Kingdom of a range of tinned meat pies such as steak and kidney and minced beef and onion. [1] [2] Since 2011, the brand in the UK has been owned by Baxters, who manufacture Fray Bentos products at their site at Fochabers in Scotland. [3]
The tail fat of the fat-tailed sheep, called alyah in Hebrew, is a large fatty membrane located on the hindquarters of certain breeds of sheep. The Torah uses the term chelev of this fat, but only in the sense of "the good part"; its consumption is permitted. [ 5 ]