edible fat

Noun
  1. Oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue (synset 107687880)
    is a type of: fat - a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides)
    subtypes:
    • cracklings - the crisp residue left after lard has been rendered
    • lard - soft white semisolid fat obtained by rendering the fatty tissue of the hog
    • marbling - the intermixture of fat and lean in a cut of meat
    • shortening - fat such as butter or lard used in baked goods
    • suet - hard fat around the kidneys and loins in beef and sheep
    • drippings - fat that exudes from meat and drips off while it is being roasted or fried
    • oil, vegetable oil - any of a group of liquid edible fats that are obtained from plants

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