About suet Edit
Suet has a melting point of between 45° and 50°C (113° and 122°F), and congeals between 37° and 40°C. (98.6° and 104°F). Its low melting point means that it is solid at room temperature but easily melts at moderate temperatures, such as in steaming. It is used as an ingredient in cooking, especially in traditional puddings, such as English Christmas pudding. Suet is also essential in traditional English steamed puddings, and in the pastry for steak and kidney pudding, in which a pudding bowl is lined with the suet crust pastry, the meat added and a lid of suet crust tightly seals the meat.