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Beef Tongue

3 lbs avg.
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Description

The “middle-child” of beef cuts, usually overlooked—yet, although being a large muscle, has a buttery and uniquely flavorful fatty composition, unlike that of any other cut. 

How to prepare

Simmer slowly in broth with aromatic herbs until fork tender. After peeling away the outer skin, thinly cut into delicate slices. 

Serving tips

To finish, pan-sear with generous amounts of butter, or shred for tacos (our favorite), sandwiches, and gourmet charcuterie boards.

Ingredients: Beef

Standards

We promise that this product is made with the following standards:

Recipes

No recipes for this product yet—but we’re working on it! In the meantime, check out our other favorite farm-to-table recipes here.

Reviews