Can beef dripping be used instead of suet?

In this brief guide, we will answer the question, “can beef dripping be used instead of suet,’ and discuss whether beef dripping is healthier than suet, and if beef dripping is better than suet for cooking.

Can beef dripping be used instead of suet?

Yes, beef dripping can be used in place of suet.

Beef dripping is beef fat that has been rendered, or heated, to remove the water from it. It has a high melting point, making it ideal for cooking at higher temperatures. It can be used as a substitute for suet when making traditional English puddings and for baking pastries.

What is beef dripping?

Beef dripping is a type of fat that is extracted from beef trimmings and then used for cooking. It is sometimes also referred to as “drippings” or “fatback”, but whatever you call it, it is a delicious addition to your cooking.

The main difference between beef dripping and other types of fat is that it has a high smoke point. This means that you can use it in high-heat frying and sauteing without having to worry about the oil burning or smoking up your kitchen.

It’s also pretty affordable because most people have beef trimmings lying around their house (if not, they can easily be purchased from a butcher).

What is suet?

Suet is a hard fat that is found around the kidneys and loins of cattle. It contains 15-20% saturated fatty acids, which makes it one of the most fattening types of meat. Suet is used to make suet cakes for birds, as well as for making tallow candles. Suet is also added to beef tallow when making soap.

Is beef dripping healthier than suet?

Yes, beef dripping is a type of cooking fat that contains little or no cholesterol, and it’s often used as a substitute for suet. Beef dripping has less saturated fat than suet, but it also contains more calories and sodium than suet.

Beef dripping is made from animal fat that’s melted down and strained to remove impurities. The result is a golden liquid that can be used for frying or as an ingredient in baked goods and other dishes.

Beef dripping is typically made from beef kidney fat, which has only 1 gram of saturated fat per tablespoon (15 g). By comparison, suet contains 2 grams per tablespoon (15 g).

Beef dripping also has less cholesterol than suet, 0 mg per tablespoon (15 g), compared with 6 mg per tablespoon (15 g). Suet contains more calories than beef dripping, 78 calories per tablespoon (15 g), compared with 50 calories per tablespoon (15 g).

In addition to being lower in saturated fats than suet, beef dripping provides many vitamins and minerals that are absent from suet. These include vitamin B12; thiamin; niacin; riboflavin; pantothenic acid; zinc; copper; selenium; phosphorus; potassium; manganese; iodine.

Which makes the dish tastier: beef dripping or suet?

Beef dripping makes the dish tastier because it is fat that has been rendered from beef, whereas suet is made from beef kidney fat. You can try it at home as:

To compare the two fats, make a batch of chocolate chip cookies using both beef dripping and suet. Then divide the cookie dough into four parts: half with beef dripping and half with suet. Then bake each batch for ten minutes at 350 degrees Fahrenheit.

After cooling for five minutes apiece, sample the cookies blindfolded and rate them on a scale of one to five based on taste.

For sure, the beef dripping will make cookies significantly tastier than suet.

Is beef dripping better than suet for cooking?

It depends on personal preference and the type of recipe you are following.

Beef dripping and suet both have their strengths, and each can be used in different ways to achieve the same results.

Beef dripping is the fat left over after the cooking of beef. It has a distinct beef flavor that makes it great for dishes that use beef as an ingredient. It can also be used as a substitute for butter in baking recipes.

Suet is the white fat located around an animal’s kidneys and loin. It makes an excellent addition to stews and puddings, as it adds a buttery flavor to your dish.

Which has a higher smoke point: beef dripping or suet?

Beef dripping has a higher smoke point than suet. Beef dripping has a smoke point of 485°F (251°C) and suet has a smoke point of only about 450°F (232°C).

Beef dripping is the fat that drips from cooked meat during the roasting process, while suet is the hard fat found around a cow’s kidneys, loins, and belly.

Other FAQs about Beef that you may be interested in.

Can ground beef expire?

Can ground beef go bad in the freezer?

Can ground beef last a week in the fridge?


In this brief guide, we have addressed the question “can beef dripping be used instead of suet,” and other questions about the subject, such as is beef dripping healthier than suet, and is beef dripping better than suet for cooking.


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