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I've heard a lot of people make tallow with it, but I'm interested in cooking with it. Based on a bit of research a common use is part of a meat pie filling. However, I'm looking for an alternative to seed oils for sauteing. Butter is an obvious choice but it can be easy to burn and I've heard the rendered fat of suet has a high smoke point.

Does anyone have experience using beef suet this way? I was using bacon fat previously but was getting complaints about the whole house reeking of bacon afterwards, and I-ve also heard suet has a milder taste and aroma. I noticed a local market has suet here and I'd like to try cooking with it, but haven't found much information about using it to sautee.

I've heard a lot of people make tallow with it, but I'm interested in cooking with it. Based on a bit of research a common use is part of a meat pie filling. However, I'm looking for an alternative to seed oils for sauteing. Butter is an obvious choice but it can be easy to burn and I've heard the rendered fat of suet has a high smoke point. Does anyone have experience using beef suet this way? I was using bacon fat previously but was getting complaints about the whole house reeking of bacon afterwards, and I-ve also heard suet has a milder taste and aroma. I noticed a local market has suet here and I'd like to try cooking with it, but haven't found much information about using it to sautee.

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[–] • 1 pt

I don't know anything about suet but I keyed in on your butter comment. You are right, it is easy to burn. However, if you clarify your butter you take the smoke point from about 350 to 450 degrees. Works much better for cooking and searing.

I clarify butter all the time, it is easy and it makes it delicious!

I just put it in a fry pan and melt it on a medium low heat setting and bring it to a boil. I basically slow boil it till it pretty much just stops boiling. This takes less than 10 minutes. Let it cool off for a few minutes and take a spoon and very carefully skim the hard white stuff off the top. Then filter the rest into a container with a few layers of cheese cloth. Don't get any of the little hard black things into it. When your done you will have a golden liquid butter that is great for cooking and dipping lobster and crab into. It will eventually go to a firm state but not nearly as fast as regular melted butter.

[–] • 1 pt

Thanks, something new to learn. +

[–] • 1 pt

A.k.a. "ghee"

[–] • 1 pt

My understanding is that ghee is one step past clarified butter. Same principle but cooked for a longer period of time until the whites sink to the bottom.

[–] • 2 pts

It could be - I just know it as clarified butter but you may be right.