Beef Tongue

What it's good for:

Simmer it in water with onion, garlic, and bay leaves for 3–4 hours until a knife pierces easily. Let it cool, then peel the outer skin off (comes off easily when hot). Slice, cube, or shred it.

Classic tacos de lengua: cube it and pan-fry until the edges crisp up. Serve in corn tortillas with onion, cilantro, and salsa. Or slice thin for sandwiches with horseradish and mustard.

Here's what you're getting:

Beef tongue is a working muscle with rich, meaty flavor and a tender texture when slow-cooked. It's one of the fattier cuts, which means flavorful. From cattle raised on pasture.

Well-cooked tongue is silky and tender.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed beef tongue in the fridge for 1-2 days, or refreeze immediately if not using.