Beef Tongue

Our grass-finished beef tongue is sold whole and comes from the muscular organ at the base of the cattle’s mouth. A hardworking cut prized around the world for its rich flavor and incredibly tender texture when cooked properly. Though it looks intimidating at first, tongue transforms with slow, gentle cooking into silky, sliceable meat that’s perfect for tacos, sandwiches, and comforting braises. After cooking, the outer skin peels away easily, revealing moist, deeply flavored meat underneath.

• Whole beef tongue with skin on, ready for traditional preparation
• Exceptionally tender and flavorful when simmered low and slow
• Popular for lengua tacos, sandwiches, braises, and stews
• Nutrient-dense cut rich in protein and minerals
• 100% grass-finished beef raised on regenerative pastures on Long Island, NY

For best results thaw your beef tongue  in the refrigerator for 48 hours then let rest at room temperature for 30 minutes prior to cooking.

Our beef tongue is  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Beef tongue is a hardworking muscle with a thick outer skin, and the key to tenderness is low, gentle cooking over time. Don’t rush it—slow simmering allows the collagen to break down and makes the tongue incredibly tender while keeping it juicy. Once cooked, the outer skin peels off easily, revealing rich, silky meat underneath.

General Tips:

• Simmer gently, never boil hard—rapid boiling can make the meat tough
• Cook fully before peeling; the skin slips off easily when hot
• Plan for time: tongue typically needs 2.5–3.5 hours of gentle simmering
• Let it rest briefly in the cooking liquid to stay moist

How to Cook:

• Place the whole, unpeeled tongue in a pot and cover with water or broth
• Add aromatics like onion, garlic, bay leaf, peppercorns, and salt
• Bring to a light simmer, cover, and cook until a knife slides in easily
• Remove while still hot, peel off the skin, then slice or dice as desired

After Cooking Ideas:

• Slice thin for tacos, sandwiches, or lengua-style dishes
• Dice and crisp in a skillet for added texture
• Slice thick and serve with mustard, salsa verde, or pan sauce
• Store sliced tongue in its cooking liquid to keep it tender for reheating