suet

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Related to Beef suet: beef tallow

su·et

 (so͞o′ĭt)
n.
The hard fatty tissues around the kidneys of cattle and sheep, used in cooking and for making tallow.

[Middle English, from Anglo-Norman *suet, accusative of sue, tallow, variant of Old French sieu, from Latin sēbum.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

suet

(ˈsuːɪt; ˈsjuːɪt)
n
1. (Biochemistry) a hard waxy fat around the kidneys and loins in sheep, cattle, etc, used in cooking and making tallow
2. (Cookery) a hard waxy fat around the kidneys and loins in sheep, cattle, etc, used in cooking and making tallow
[C14: from Old French seu, from Latin sēbum]
ˈsuety adj
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

su•et

(ˈsu ɪt)

n.
the hard fatty tissue about the loins and kidneys of beef, sheep, etc., used in cooking and for tallow.
[1350–1400; < Anglo-French *suet=su-, sew < Latin sēbum tallow + -et -et]
su′et•y, adj.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

suet

The fat around beef and lamb kidneys and loins.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.suet - hard fat around the kidneys and loins in beef and sheepsuet - hard fat around the kidneys and loins in beef and sheep
edible fat - oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.

suet

noun
Adipose tissue:
The American Heritage® Roget's Thesaurus. Copyright © 2013, 2014 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Translations
شَحْم يُغَطِّي كِليتي الضَّأْن
lůj
talg
faggyú
mör, innanfita
lajus
nieru tauki
loj
iç yağı

suet

[sʊɪt] Nsebo m
suet puddingpudín m a base de sebo
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

suet

[ˈsuːɪt] nsuif m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005

suet

nNierenfett nt, → Nierentalg m; suet pudding (sweet) im Wasserbad gekochte Süßspeise, zu der Nierenfett verwendet wird (savoury) mit Nierenfett zubereitete Pastete
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

suet

[ˈsʊɪt] ngrasso di rognone
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995

suet

(ˈsuːit) noun
the hard fat from around the kidneys of an ox or sheep.
Kernerman English Multilingual Dictionary © 2006-2013 K Dictionaries Ltd.
References in classic literature ?
said Jurgis' friend; the things that went into the mixture were tripe, and the fat of pork, and beef suet, and hearts of beef, and finally the waste ends of veal, when they had any.
Suet Balls by Wildlife Sciences are made with high quality American beef suet. Unique ball shapes offer fun addition to backyard suet feeding.
There were three gargantuan steaks wonderfully excreting their crust's aromas of butter, cheese, and caramelized beef suet. Glasses were poured with Argentinian Malbec and Juntos by Trivento, which was one of their premium Malbecs, whose powerful flavors of black fruit, plums, vanilla, and chocolate with a back note of floral talcum powder, went so well with the buttery, lightly cheesy, and the browned flavors of the beef.
2 tbsp vegetable oil 1kg boneless beef shin, cut into 3cm chunks 200g pearl onions or small shallots 4 medium carrots, chopped to the same size as the shallots 3 celery sticks, cut into bite-sized chunks 3 tbsp plain flour 500ml beef or chicken stock 500ml Guinness 1 large thyme sprig 4 star anise buttered cabbage and mash, to serve For the dumplings 100g smoked bacon, finely minced 1/2 tbsp oil 1 tsp thyme leaves 125g self-raising flour 60g beef suet 1 egg yolk small pack parsley leaves picked and finely chopped
WHAT YOU WILL NEED Bird feeders, bird table, choice of bird seed mixtures, such as bird cake and food bars, sunflower seeds or hearts, nyjer seeds, live foods and other insect foods, lard and beef suet, cooked rice, uncooked oats.
Clootie dumpling is a rich, boiled pudding made with beef suet, spice, dried and sometimes fresh fruit.
He started by extracting fat from a cube of beef suet. When the pot was oiled, he added brown rock sugar and lightly cooked the Matsusaka meat.
Then it's filled with the animal's heart and liver, some Scottish oatmeal, onion, beef suet and a little black pepper.
Ingredients 21/2tbsp dripping or vegetable oil 2 onions, halved and sliced 1 large carrot, diced 2 bay leaves 2 tbsp plain flour 1 tsp English mustard 400g diced lean stewing steak 2 kidneys (about 150g), halved, cored and cut into chunks 200ml stout 200ml strong beef stock mashed potato and greens, to serve For the suet pastry 300g plain flour 1 tsp baking powder 150g beef suet Soft butter, for greasing chopped parsley (optional) Method 1.
HOMEMADE HAGGIS (Serves 2) INGREDIENTS 75g lamb's liver 100g each of lamb's heart and lamb's lights/lungs or 200g lamb mince 100g beef suet or vegetable shortening A big pinch of allspice A pinch of cayenne pepper 1 small red onion, finely chopped 1 garlic clove, finely chopped A big pinch of freshly chopped parsley, plus extra to garnish 1 tablespoon white wine vinegar 30g tomato puree 120g old-fashioned rolled oats Salt, to season 1 sheep's stomach (alternatively, use baking parchment) METHOD 1.
Modern Miranda B by Steve P Ryland Pe HOMEMADE HAGGIS (Serves 2) INGREDIENTS 75g lamb's liver 100g each of lamb's heart and lamb's lights/lungs or 200g lamb mince 100g beef suet or vegetable shortening A big pinch of allspice A pinch of cayenne pepper 1 small red onion, finely chopped 1 garlic clove, finely chopped A big pinch of freshly chopped parsley, plus extra to garnish 1 tablespoon white wine vinegar 30g tomato puree 120g old-fashioned rolled oats Salt, to season 1 sheep's stomach (alternatively, use baking parchment) METHOD 1.