Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => General Discussion => Topic started by: personman on February 09, 2012, 01:12:30 am
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Hi. Is 'SUET' raw beef/mutton fat? According to wikipedia it is....
My question is what is its shelf-life out of the fridge/in the fridge and #2 does it go rancid, if so under what conditions(prolonged oxygen exposure? heat?). PLease advise as I would like to get out of the habit of cooking...also wikipedia says it contains over 800kcal. per 100 grams...this seems an inflated figure. Care to elaborate on this anyone?
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Raw suet is the fat around the kidneys, it is not muscle-meat fat.
As regards lifespan, it all depends. I have seen some very dry raw suet never decay, just developing some green or blue colouring(fungus) on part of the outer surface.
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Does the muscle meat fat have a distinct name? Does its nutritional profile differ from that of suet? I have entered "beef fat" nutritional profile etc. into google and got no response.
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No specific name, afaik. As regards suet, maybe it's just my personal prejudice, but I view it as being the worst type of animal fat around.
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Why do you consider it "the worst type of animal fat around"? I thought its fatty acid ratio was "optimal" and well suited to human diet as well as being a source over the development of human history(bison hunts, etc.--ruminant fat the same or similar stuff...?)? I have been in the habit of using the "paleohacks" site and it is forever touted as 'optimal' in their clicheed turn of phrase. Why not 'optimal'? What would you recommend for raw fat in its place?
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Well, I like raw grassfed/wild marrow instead of raw suet, given my own experiernces. I am just pointing out that raw suet, of whatever quality, tends to be despised by RVAFers for many obvious reasons.
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I supposed suet might not agree with some people, and at first it DID taste kind of blah and waxy-textured to me. However, now I absolutely LOVE it...especially chopped up and mixed with meat. I recently got some bison suet, and it is so dark yellow its practically orange!! YUMMM!
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I also like suet a lot. Must just be your personal prejudice Tyler...
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suet is raw fat from the kidney area. it is a 'hard' fat, meaning it is
more saturated than muscle fat. it contains some water and non-fat
bits of animal. that's why it will spoil in time. when rendered, it is called
tallow. rendering removes water / animal bits, leaving only pure fat.
if sealed airtight, tallow will keep for years at room temperature. remember
that suet is raw, tallow is cooked. eating tallow without warming it up
is gross. it's like trying to chew creamy bubble-gum, and it cakes on your teeth
( melting point of tallow is way above body temperature ).
better to cut suet ( or muscle fat ) into VERY small pieces, and mix with raw meat.
good way to up your fat % on very low carb diets if the meat you get
doesn't have enough fat. i've read that muscle fat has better nutritional profile.
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I get high quality raw beef fat (not labeled as suet) from a reputable farm. It's usually creamy in texture, and a light yellow color.
http://www.myhealthyfoodclub.com/Raw-beef-fat-per-lb_p_455.html (http://www.myhealthyfoodclub.com/Raw-beef-fat-per-lb_p_455.html)
I've also gotten some that's a little more chalky, and it's white.
One time I got some that he specifically said was from the kidney area, it was yellow on the inside. But the outside had a layer of what appeared to be light red. It looked gross, and I had a bad feeling about it. So I never bother to eat it.
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Raw 100% grassfed and wild suet (aka perinephric fat--it's called that because it's the fat that surrounds the kidneys) has provided me with more benefits than any other food I've tried up to this point. I prefer it to 100% grassfed marrow, though I eat that too, and the suet is cheaper, especially if you don't consider the bone part of marrow bones to be equally as valuable as the marrow itself. I haven't tried back fat yet.
As an experiment, I stored 100% grassfed suet in a paper bag in the kitchen cupboard for over a year and it didn't spoil. It did absorb some of the taste of the bag, though, and it tastes best when fresh, of course (though not straight out of plastic--when I buy some that's wrapped in plastic, I air it out before eating any). Suet stored in the fridge in plastic bags/wrap becomes coated in moisture and spoils rapidly.
Most of the 100% grassfed suet chunks from a reputable farm that I buy at a high quality market have little or no brown bits in them and very little connective tissue. I choose the ones that are the purest fat. Wild suet has been even better--pure hard fat with no observable brown bits or connective tissue.
When I first started eating raw suet, my system was not yet well adapted to digesting fat and some of it went through me--especially the grain-fed supermarket suet--but now it digests well and I no longer see any sign of it in my stools.