Meat
Kidney Fat
Beef kidney fat is the hard fat around the kidneys—part of the suet family, clean and white when fresh, excellent for rendering into high-smoke-point cooking fat and for traditional pastry. It is firmer than subcutaneous fat and renders into a pale, mild tallow when treated carefully. Chop or grate cold, render gently, and strain. Use for frying, Yorkshire pudding, and pie crusts. Fresh kidney fat should smell clean and sweet; discard if yellowed and rancid.
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Characteristics
Preparations
Traits
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 99 g
- Saturated Fat 34.7 g
- Trans Fat 0.2 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Cholesterol 242 mg
- Sodium 59.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0.2 g
- Water 0.3 g
- Energy 892 kcal
- Water 0.3 g
- Protein 0.2 g
- Fat 99 g
- Saturated Fat 34.7 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Omega-3 3.71 g
- Trans Fat 0.2 g
- Vitamins 241 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 1.4 mg
- Vitamin B3 — Niacin 11.1 mg
- Vitamin B5 — Pantothenic Acid 3.66 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 26.9 µg
- Vitamin B9 — Folate 177 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 311 mg
- Major Minerals 309 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 242 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 1.4 · vitamin-b3-niacin: 11.09 · vitamin-b5-pantothenic-acid: 3.66 · vitamin-b6: 0.36 · vitamin-b7-biotin: 26.9 · vitamin-b9-folate: 177.1 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Kidney is leaner than many muscle cuts but still an organ meat with elevated cholesterol.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
British pastry cooks prized beef kidney fat for shortcrust and suet puddings.
American home rendering used kidney fat for household tallow.
Nose-to-tail bakers revived suet and kidney fat for traditional recipes.