Beef kidney suet

Beef kidney fat – down-to-earth flavor enhancer

Meaty taste for frying and deep-frying -A high smoke point and the slightly meaty taste make beef kidney suet indispensable in sophisticated cuisine. Beef kidney fat is hardly replaceable by butter or margarine and is used especially in hearty, down-to-earth cuisine as flavor enhancer and is characterized by its high smoke point of about 200 degrees, making it very suitable for searing and frying .
For example, Belgian fries are traditionally prepared in beef kidney fat to preserve their characteristic aroma.

Beef tallow: versatile in use

The applications of beef tallow are very diverse. On the one hand, it can be used as substitute for butter, lard or margarine. On the other hand, of course, it can also be used as frying fat. Beef kidney fat always brings a meaty taste to the products to be processed and is therefore more suitable for hearty dishes. For example, in England the traditional fish & chips are prepared in beef kidney fat.

Many well-known dishes, especially from English cuisine, rely on beef tallow in their preparation. These include, among others: shortcrust pastry, jam roly-poly (a kind of sponge roll with a dough made from beef kidney fat, filled with jam) and spotted dick (steamed or baked pudding from Great Britain made from beef kidney fat and dried fruit). Also various savory dumplings, steak and kidney pudding (steamed,savory pie made from meat, kidneys and dough with beef fat) or fruit mince or mince meat (traditional pastry with chopped dried fruits and a shortcrust pastry with beef kidney fat) use beef kidney fat as a flavor component.