Cow Tongue

Beef Tongue (Cow Tongue)

Beef tongue is one of the most underrated cuts on the whole animal - tender, beefy, and incredibly versatile when it’s cooked the right way. It’s a hardworking muscle, so it needs a slow simmer (or pressure cooker), but once it’s done and peeled, you get slices that are soft, juicy, and packed with real beef flavor.

This is the cut for tacos, burritos, sandwiches, ramen, or crispy pan-seared slices after it’s cooked. If you’ve never tried it, this is where you start—simple, affordable, and shockingly good.

Details:

• Cut: Beef Tongue
• Flavor Profile: Rich, beef-forward
• Texture: Tender and juicy after slow cook
• Best Uses: Lengua tacos, shredding, slicing for sandwiches, ramen/pho, pan-seared after simmering
• Package Size: Sold by the tongue (weight may vary)
• Packaging: Vacuum sealed for freshness
• USDA Inspected: Yes (processed in a USDA-inspected facility)

Quick Cook Tip: Simmer or pressure cook until fork-tender, peel the outer skin, then slice or shred and finish in a hot skillet for crispy edges.