Grassfed Beef Tongue

Lengua. The cut every taqueria knows and most home cooks have never tried.

Tongue is solid muscle wrapped in connective tissue and fat, which is why it turns buttery soft after a few hours of low heat. The flavor is rich and clean, closer to a pot roast than to anything you would call organ meat. You get one whole tongue per package, averaging 2 lb, vacuum-sealed and frozen.

Why You'll Love It:

• Buttery Texture: Connective tissue melts down completely and leaves the meat tender all the way through.
• Rich, Clean Flavor: Beefy without the sharp edge people expect from organ meat.
• Feeds a Crowd: A 2 lb tongue makes tacos for a table with plenty left over.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.

How to Cook:

• Thaw: A full 24 hours in the refrigerator.
• Simmer: Cover with water, add onion, garlic, and salt, and hold at a low simmer 3 to 4 hours.
• Peel It: While it is still warm, the outer skin pulls off in one sheet. Let it cool and it fights you.
• Slice or Chop: Cut across the grain for slices, or chop it and crisp it in a hot skillet for tacos.
• Smoke: Simmer and peel first, then smoke at 250°F for 2 hours for something closer to pastrami.

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