It is higher in saturated fats than other beef fat, thus ideal for a number of culinary applications. Suet is most commonly rendered into tallow, the cow equivalent of lard. Both suet and tallow are much used in the traditional cuisine of England. Sweetbreads(Veal) These come in two ...
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Other by-products are edible offal, and inedible materials further processed at the rendering plants, mainly tallow, meat bone meal, and blood meal [47]. Hides account for 30–75% of the by-product value from cattle [53]. Estimating the carbon footprint of each co-product involves solving...