Meat
Fat
Beef fat includes external cover fat, intermuscular seams, and hard kidney suet. Rendered beef dripping fries potatoes famously well; suet makes traditional British puddings and pastry. Wagyu and highly marbled cattle produce softer, more prized fat; dairy cull fat is firmer and more neutral. It is prized as a cooking medium and flavour carrier, and for pastry structure when cold. Render slowly, strain, and store. Suet should be fresh and free of blood and membrane. Not all fat is equal—yellow grass-fed fat tastes different from white grain-finished tallow.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 73.4 g
- Saturated Fat 58.2 g
- Trans Fat 0.2 g
- Monounsaturated Fat 12.8 g
- Polyunsaturated Fat 2.35 g
- Cholesterol 82 mg
- Sodium 58.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 3.17 g
- Water 14.8 g
- Energy 673 kcal
- Water 14.8 g
- Protein 3.17 g
- Fat 73.4 g
- Saturated Fat 58.2 g
- Monounsaturated Fat 12.8 g
- Polyunsaturated Fat 2.35 g
- Omega-3 0.24 g
- Trans Fat 0.2 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.99 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.3 µg
- Minerals 356 mg
- Major Minerals 354 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 82 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.99 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.3 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Suet pastry and boiled puddings made beef fat central to British cookery.
Industrial tallow and dripping supplied frying and soap, then declined as vegetable oils rose.
Nose-to-tail and “beef tallow fries” revived interest in quality rendered beef fat.