GRASS Finished Beef Tongue

What it's good for: 

Simmer it in a pot with onion, garlic, bay leaves, and salt for 3 to 4 hours until tender. Or braise it in a slow cooker on low for 8 to 10 hours. Once it's cooked through, pull it out and peel the outer skin while it's still warm. It comes off easily when it's hot and gets harder to remove as it cools.

Slice it thin for lengua tacos with onion and cilantro. Chop it for burritos or tortas. It also works sliced cold for sandwiches. If you've never cooked it before, the process is simpler than it sounds and the result is worth it.

Here's what you're getting:

This beef tongue comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition, including higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

Tongue is one of the more nutrient-dense cuts on the animal, high in protein, zinc, and B vitamins. It's a well-worked muscle with a fine, even texture that gets genuinely tender with enough time and low heat. Grass finishing adds depth and mineral richness that makes it worth seeking out. It's been a staple in Mexican, Eastern European, and Asian cuisines for generations. There's a reason it stuck around.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight since this is a larger cut and needs the time. Once thawed, cook within 1 to 2 days. Cooked tongue keeps in the refrigerator for 3 to 4 days and slices well cold straight from the fridge.