Suet

Suet, which in Austria kernel fat is a battle fat that is extracted from the surrounding the kidney fat of beef.

To prepare, the fresh adipose tissue - similar to the lard production of bacon - chopped and thoroughly watered, then left out and filtered the fat over low heat.

Unlike the rest of the beef, which is rarely used because of its high melting point for cooking, suet is suitable for roasting and baking, and particularly common in the English and American cuisine. In Belgium, French fries fried in suet.

• Animal fat
• Beef