What is the difference between connective tissue and suet/fat deposits?
A google image on the term 'meat connective tissue' seems to show what I believe to be fat deposits/suet in the case of meat pictures. So what then is the difference between fat deposits and connective tissue?
Best Answer
Suet is a particular fat from around the kidney area of cattle, it is not intramuscular.
I just learned from the other poster that adipose is considered a type of connective tissue, so from that perspective they are the same thing. However, I when chefs say it the fat would be something flavorful that you can render easily, and connective tissue would be a tough fibrous structural component that takes much longer to break down with heat. You can certainly feel the difference when you touch it, despite it not looking all that different in a photograph.
Here is a man separating connective tissue from suet https://www.youtube.com/watch?v=ypRsO9KdxXk&t=190s
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Is suet A fat?
Suet is a type of tallow or beef fat. The names of different types of tallow depend upon whereabouts in the animal the fats come from and how they are prepared. Suet is specifically the soft fat from around the kidneys.What is suet used for?
Suet is saturated fat that is used in many traditional British recipes, such as steamed puddings, pastry, and sweet mincemeat. Meat suet adds a dark and rich flavoring to dishes like meat pies, while vegetarian suet is used for lighter foods.Is suet a lard?
The main difference between suet and lard is that suet is the hard white fat we obtain from cows and mutton while lard is the semi-solid we obtain from pigs. Suet has not undergone rendering while lard has undergone rendering.What is beef suet?
Suet is made from the fat of cows and sheep; specifically, the fat crumbles that collect around the kidneys. Butchers often classify suet by the type of animal from which it came. For instance, suet from beef fat is known as beef suet.Connective Tissue
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Answer 2
Fat is a type of connective tissue, alongside bone, tendons, cartilage.
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