Tongue

Free nationwide shipping at $225

Minimum order $125
Shipping rate calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• Local Courier / 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

Our 100% grass fed and finished beef comes from both our Long Island pastures & partners that uphold the Acabonac standards you've come to expect.

• 100% Grass Fed & Grass Finished — Never Fed Grain, Ever
• Humanely Raised & Handled
• Antibiotic Free
• No Added Hormones
• No mRNA Vaccines
• Raised on Open Pasture Year-Round

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