Suet

Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys.

Suet is made into tallow in a process called rendering, which involves melting fats and extended simmering, followed by straining, then cooling.

Savoury dishes include dumplings, which are made using a mixture of suet, flour and water rolled into balls that are added to stews during the final twenty minutes or so of cooking.

[7] Suet is added to food rations to increase the fat content and help meet this high energy requirement.

Maimonides in his book Guide To The Perplexed, writes that one of the ideas behind this commandment is that the Torah wants to teach people to develop the discipline to avoid very tasty foods that are unhealthy.

Rolled oats, bird seed, cornmeal, raisins, and unsalted nuts are often incorporated into the suet cakes.