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The 5 Best Substitutes for Suet

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Have you ever cooked with suet? This ingredient is prized for its high-fat content, which makes it ideal for pastry and pies.

It is an essential ingredient in many traditional British dishes, such as steak and kidney pudding, and it is also used to make suet crust pastry, which is used for savory pies and puddings.

If you want to try cooking with suet, it is important to render the fat before use.

This involves simmering the suet in water until it breaks into liquid form.

Once rendered, the suet can be used in a variety of ways.

However, suet can be difficult to find in stores, and it can be expensive.

There are several options available if you are looking for a Suet substitute.

In this article, we will discuss the five best substitutes for suet in cooking.

What is Suet?

what is suet

Suet is a type of animal fat that is typically used in British cooking.

It is most often derived from beef or mutton, although it can also come from pork or lamb.

Suet has a high melting point and is solid at room temperature, making it ideal for use in recipes such as Yorkshire pudding and steamed puddings.

It can also be added to pie crusts and pastry dough to create a flakier texture.

In addition to its culinary uses, suet can also be used as a fuel for lanterns and candles.

When burned, it emits a bright flame and produces a lot of heat, making it perfect for cold winter nights.

Whether you’re looking to add some richness to your cooking or need a reliable source of heat, suet is an incredibly versatile ingredient.

The only downside is that it can be difficult to find in stores, so you may need to order it online or ask your butcher for a specific cut of fat.

Suet is most commonly used in recipes that require slow cooking or baking.

To cook with suet, simply substitute it for the same amount of butter or other fat called for in the recipe.

This allows the fat to render down and adds a richness of flavor that cannot be replicated with other kinds of fat.

It also helps to create a light, fluffy texture in dishes like steamed puddings and Yorkshire pudding.

You can also render suet down into tallow, which is a type of solidified fat that can be used in place of shortening or lard.

The 5 Best Substitutes for Suet in Cooking

If you’re looking for a suet substitute in cooking, you have a few options Here are the five best substitutes for suet, including both animal and vegetable fats.

1 – Beef Tallow

beef tallow

Beef tallow is a type of fat that is rendered from beef suet, which is the hard fat that surrounds the kidneys.

While it has a high saturated fat content, beef tallow also contains significant amounts of monounsaturated and polyunsaturated fats.

Beef tallow can be used in cooking as a flavor enhancer or as a cooking oil.

It has a high smoke point, which makes it ideal for frying foods.

When used as a flavor enhancer, beef tallow can add richness and depth of flavor to dishes.

It can also be used to make pastry crusts and gravy.

Beef tallow can be stored in the refrigerator or freezer and will keep for several months.

2 – Lard


Lard is a type of fat that is derived from pigs.

It is commonly used in baking and frying, and can also be used to add flavor and richness to dishes.

Lard is high in saturated fat, which makes it solid at room temperature.

It also has a high smoke point, which makes it ideal for cooking at high temperatures.

When cooking with lard, it is important to render the fat before using it.

This process removes impurities and gives the lard a higher smoke point.

To render lard, simply place it in a pan over low heat and allow it to melt slowly.

Once melted, strain the lard through a cheesecloth or coffee filter to remove any solid bits.

Lard can then be used in any recipe that calls for animal fat.

It can also be stored in the refrigerator for up to six months.

3 – Vegetable Shortening

vegetable shortening

Vegetable shortening is a type of fat that is solid at room temperature.

It is made from vegetable oils that have been hydrogenated, which means they have been treated with hydrogen gas to make them solid.

Hydrogenation also increases the shelf life of the fat.

Shortening is often used in baking because it helps to create a light, flaky texture in pastry crusts and cakes.

It can also be used for frying, as it has a high smoke point and does not emit harmful chemicals when heated.

When cooking with vegetable shortening, it is important to use it sparingly, as it is high in saturated fat.

Shortening can be stored in the pantry or refrigerator for extended periods of time.

However, if it becomes hard or lumpy, it should be discarded.

4 – Ghee


Ghee is a type of clarified butter that is very popular in Indian cuisine.

It is made by simmering butter until the water evaporates and the milk solids settle to the bottom.

The clear, yellow butterfat is then strained off, and the remaining ghee is ready to use.

Ghee has a higher smoke point than regular butter, making it ideal for cooking at high temperatures.

It also has a rich, nutty flavor that enhances the taste of many dishes.

Ghee can be used in place of oil or butter in virtually any recipe, and it is often used as a finishing touch to add a bit of richness and flavor.

Whether you are cooking traditional Indian dishes or simply looking for a new way to enhance your favorite recipes, ghee is definitely worth trying.

5 – Butter


Butter is a churned dairy product made from cream or milk.

It’s a key ingredient in many recipes, from fluffy pancakes to rich sauces.

When used properly, butter can add a delicious depth of flavor to dishes.

However, it can also be tricky to work with.

Butter has a relatively low melting point, so it can quickly become greasy or runny when heated.

It’s important to use the right type of butter for your dish and to cook it carefully to ensure optimal results.

There are several different types of butter available on the market, each with its own unique flavor and texture.

The most common type of butter is salted butter, which is ideal for baking or savory cooking dishes.

Unsalted butter, on the other hand, is best for sweet recipes like cookies or cakes.

There is also specialty butter available, such as clarified butter, which is perfect for sauteing or frying.


In conclusion, suet is a great ingredient for cooking.

However, there are some substitutes that can be used in its place.

These substitutes include beef fat, pork fat, butter, margarine, and shortening.

Each of these substitutes has its unique properties that make it a good choice for cooking.

When choosing a substitute for suet, it is important to consider the recipe that you are making and the desired results.

The best substitute for suet will be the one that best suits your needs.

The 5 Best Substitutes for Suet

Recipe by Andrew Gray Course: Substitutes


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  • Beef Tallow

  • Lard

  • Vegetable Shortening

  • Ghee

  • Butter


  • Pick your favorite substitute from the list above.
  • Follow cooking directions for your selected substitute with the proper ratio of ingredients.

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