Suet is the firm fat found around the kidneys and loins of cattle or sheep. It has a mild flavor and a dense, crumbly texture when cold, melting into a rich, moist fat when cooked. In British and other European cooking, it is grated into steamed puddings, dumplings, and pastries, while rendered suet is also used for frying. It is especially associated with traditional British Christmas pudding and mincemeat.