Suet is the hard, white fat found around the kidneys and loins of cattle and sheep. Butchers can remove this fat in solid chunks, and people have used it for centuries in cooking and other practical purposes.

In cooking, suet appears most famously in traditional British dishes like suet pudding and mincemeat pies. Bakers grate or chop the firm fat into flour, creating a rich, crumbly texture in pastries and dumplings. When heated, suet melts slowly and adds moisture to baked goods, helping them stay tender.

Many people also use suet to make bird feeders, especially in winter. Birds need high-energy food during cold months, and suet provides concentrated calories that help them survive. You might see suet cakes hanging in backyard feeders, often mixed with seeds, nuts, or dried fruit. Woodpeckers, chickadees, and nuthatches especially love suet.

Historically, suet was also rendered down and used to make tallow candles and soap. Before petroleum-based products became common, animal fats like suet served many household purposes. Today, you'll mostly encounter suet in specialty cooking or in the bird feeder aisle of a store.