A type of fat that comes from the abdomen of a ruminant animal

late 14c., "solid fat formed in the torsos of cattle and sheep," probably from an Anglo-French diminutive of Old French siu "fat, lard, grease, tallow" (Modern French suif), from L [..]

The hard fat around the kidneys and loins of beef, mutton or pork.

Animal fat mixture. Woodpeckers are attracted to suet hung in bags from trees.

Hard beef fat usually from the subcutaneous layer just below the skin. It is often ground for use in burgers or sausages. When melted and allowed to solidify, it is called tallow.

(SOO-iht) – Suet is the white fatty casing that surrounds the kidneys and the loins in beef, sheep, and other animals.  Suet has a higher melting point than butter and when it does melt it leaves smal [..]

Found in beef, sheep and other animals, suet is the solid white fat found around the kidneys and loins. Jamaican recipes call for it to lend richness to Jamaican pastries, puddings, stuffing and Jamaican mince meats. T

The hard fat around the kidneys and loins of beef, mutton or pork.

Beef or lamb fat, especially the hard fat around the kidneys and loins.  Similar to what Americans call “lard” (except that lard is pig fat and it’s soft due to "rendering," i.e., melting it by cooking it). suet pastry

White fatty casing that surrounds the kidneys and the loins in beef, sheep, and other animals. Suet has a higher melting point than butter and when it does melt it leaves small holes in the dough, giv [..]

(n) hard fat around the kidneys and loins in beef and sheep

the fat surrounding the kidneys and loin of an animal. It is used in stuffings, mincemeat and plum pudding.

the fat surrounding the kidneys and loin of an animal. It is used in stuffings, mincemeat and plum pudding.

Suet is an obscure food name now, one that was more common in historic times, when every scrap of the animal was used. Suet refers, most typically, to raw Beef Fat, but can also refer to raw Sheep Fat [..]

The fatty tissue that surrounds and protects the kidneys; that of sheep and cattle is used in cooking and in making tallow. * '''1996''', Laura Erickson, ''Sharing the Wonder of Birds with Kids'' [..]