Suet is a type of saturated fat that is used in cooking to add moisture to sweet and savory dishes. It is the raw, hard fat of beef, lamb, or mutton found around the loins and kidneys. Suet has a crumbly texture and stays solid at room temperature, which makes it ideal for certain dishes such as pastry and steamed puddings. Suet has a high smoke point, which makes it perfect for deep frying. Suet is made into tallow in a process called rendering, which involves melting fats and extended simmering, followed by straining, then cooling. The entire process is then usually repeated to refine the product. Suet is most commonly used in traditional British dishes such as baked puddings, dumplings, and meat pies. Suet is also used to make tallow, which is used in soap and bird food. While suet is not commonly used in the United States, it can be found in specialty stores and is used in some traditional American dishes.