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beef suet

post #1 of 6
Thread Starter 

I am living in Taiwan and I can't get beef suet, is there a way I can make some or what is a good substitute. Thanks 

post #2 of 6

Beef suet is just beef fat from around the kidneys so any fat trimmings should work as a substitute. Just trim out any gristle, if it is being ground and used in a dish, if it is being melted down you can skim off the gristle.

post #3 of 6
Thread Starter 
Thank you
post #4 of 6

We use a lot of beef fat in my country. I'm going to share a secret with you; the very best Belgian fries are baked in beef fat, the taste is incomparable. I don't use that fat anymore or my doctor might try to kill me himself; you know, cholesterol and all.


There's a Belgian multinational that refines and commercializes this type of fat. In French it is called "Blanc de boeuf" or "ossewit" in Dutch, meaning ox-white. Maybe if you send them a mail, asking if they sell their product in your neighborhood, you might find it.

Here's their website; http://www.vandemoortele.com/

They also have a separate French website for their "Blanc de Boeuf"; http://www.blancdeboeuf.com/

You will notice on that website that this product is not only used to fry our frites, but is also used in the baking industry.


post #5 of 6

My suggestion is a little off the wall. I know in the kosher section of my local grocer they sell beef lard. On that experience, you might find contacting the Jewish community in Taiwan helpful. They might well have a source for beef fat/suet that you could also use. 



Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #6 of 6
Thread Starter 

Thank you, thank I will check it out

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