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Thread: Gluten free beef suet page

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    breadsauce's Avatar
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    Gluten free beef suet

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    I've been trying to get hold of Gluten free Beef Suet in the UK. And have failed.....

    If I get ordinary Atora beef suet and measure out the weight I need, then WASH IT to remove the coating of flour, would that work?

    I did find a firm that makes beef suet with rice flour instead of wheat flour coating, but they haven't replied to my email asking if they have stockists in my area or sell directly via mail order...

    Component Solutions For Ready Meals Prima Foods | components for food processors and ready meal manufacturers| Northampton | Specialise in Vegtable and Beef Suet.

    Thanks!!

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    I never heard of suet having a flour coating... Do you have a butcher shop? They should be able to provide 100% suet on the cheap. When I buy bulk beef (1/4 or 1/2 cow), the farmers usually give me the suet free.

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    breadsauce's Avatar
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    That sounds a good plan! Traditionally in the UK we tend to buy it ready grated into small bits and sold ready to use. It is coated in a fine flour to stop the bits from clumping together. I like the idea of buying it fresh and grating it myself. DO you need to freeze the fresh stuff?

    However, I've since had a reply from the manufacturer I mentioned above - they are working with a distributor to start selling the gluten free suet, and have given me a link to the site. Result!

    http://www.innovative-solutions.org....ntent_home.php
    Last edited by breadsauce; 02-06-2013 at 07:10 AM. Reason: Adding further info.

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    Depends on what you're using it for. I rendered all my suet to beef tallow and froze containers that I wasn't using.

    If you're not rendering it, I would freeze anything you're not going to use within a month or so to ensure it doesn't go wonky. Sadly, I had a lovely piece of pork fat I intended to render down and it sat unloved in the back of the fridge for a few months until it mutated into something untrustworthy.

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    My butcher gives fresh, raw suet away for free so whenever I need any I just ask, grate or chop what I need, and render the rest for cooking with! Having said which, when I bought my quarter cow I ended up with so much fat and so many bones that I have a freezer full of just them (not to mention the freezer full of lamb and beef!). If you've rendered your fat properly, and store it in an airtight container, it should be good for several months ...

    Just looked at that website, and would avoid their suet like the plague - it'll be that revolting hydrogenated vegetable oil suet - much better just to go to your butcher!
    Last edited by oliviascotland; 02-06-2013 at 07:46 AM.

  6. #6
    breadsauce's Avatar
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    Quote Originally Posted by oliviascotland View Post
    My butcher gives fresh, raw suet away for free so whenever I need any I just ask, grate or chop what I need, and render the rest for cooking with! Having said which, when I bought my quarter cow I ended up with so much fat and so many bones that I have a freezer full of just them (not to mention the freezer full of lamb and beef!). If you've rendered your fat properly, and store it in an airtight container, it should be good for several months ...

    Just looked at that website, and would avoid their suet like the plague - it'll be that revolting hydrogenated vegetable oil suet - much better just to go to your butcher!
    They do have veg suet, but they also have beef suet. Which is what I want to try.

    I would prefer to get my own fresh from the butcher suet and make it though - does it grate easily, or do you need to semi-freeze it 1st?

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    I purchase rendered beef kidney fat tallow. I don't know if that is the same thing as suet. I suppose you could grate it. When kept in the fridge, it is like a hard block.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Current squat: 170 x 3. Current Deadlift: 220 x 3

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