They're both animal fats, but they aren't interchangeable in the kitchen. Suet is a firm, crumbly fat that comes from cows or sheep, and you find it in traditional British puddings or savory pies.

Beef tallow — what once was a common cooking oil — is starting to make a bit of a comeback in culinary circles. Field’s Custom Slaughtering, a full-service butcher shop near Cochranton, has started to ...

Pemmican is a Cree word that means “rendered fat.” The fat you use can be saved bacon drippings, rendered chicken fat, purchased or homemade beef suet, or any other animal fat.

Suet is used in traditional boiled ... Christmas pudding, and a rendered fat called tallow. Grate coarsely before use. FAQs about BBC Food ...

Using the rendered suet fat from around the kidney adds even more taste. Preheat the oven to 180C/350F/Gas 4. Trim the fat from the kidneys and place the fat into a large ovenproof casserole and ...

Margaret I’ve done a little investigating, and to be honest, suet isn’t so much worse than butter in the health stakes that you should avoid it. It has more fat than butter, but then butter is ...