Lana, I stopped at my local Publix and asked the butcher about suet since he was cutting all the fat

M

marilynfl

Moderator
off some steaks. He said the fat he was cutting was NOT suet and that restaurants can still get REAL suet, but not grocery stores. He said what he was cutting off was the fat cap and all you have to do is stop in and ask the butcher to leave it on for you. They'll do that.

He kept saying suet was a form of membrane and I just couldn't follow that train of thought because my mind was heading toward tripe and brain and other awful offal.

Good luck! You might check around at local beef farms in the area who do their own slaughter.

https://savoringthepast.net/2013/01/21/suet-part-two-what-it-is-what-it-isnt-and-what-to-look-for/

 
This was very interesting. I recall my mom's suet puddings were a bit grainier than what I ask the

butcher for to do gravy. I had no idea that it was that cushion around the organs.

Thank you for the info.

 
Thank you! Great to know.

I always thought that suet was the fat around the offal parts in the abdomen, like the kidneys, so Publix may not even get that, as their meat is already broken down.
I'll wait for their next good sale and buy a nice roast with the fat for New Year's Eve. Thank you!

 
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