Rete

Caulfat is a thin, weblike, fatty membrane of connective tissue dotted with small fat deposits that covers organs in the abdominal cavities of pigs, cows, and sheep. Caulfat is often used to wrap forcemeats and lean skeletal cuts that are to be roasted or braised; it serves as a natural form of packaging to hold food together and to protect and maintain moisture. During cooking, much of the fat is rendered from the membrane and incorporated into the food.