Grassfed Beef Tongue – Traditional Cut for Braising or Grilling

Beef tongue is a tender, richly marbled organ cut with a long history in traditional cooking. Ours comes from 100% grassfed and grass-finished cattle, raised entirely on pasture in Greenfield, Indiana.

It’s ideal for slow braising (think tacos de lengua), thin slicing for Japanese-style grilling, or simmering whole and serving cold. The flavor is beefy and mild, and the texture becomes melt-in-your-mouth soft when cooked properly.

We rotate our cattle daily and never use grain, confinement, or antibiotics. The tongue is packaged whole, raw, and frozen — ready for your preferred preparation method.

Frequently Asked Questions

Q: How do you cook beef tongue?
Most people simmer it whole for several hours, peel the outer layer, and then slice or grill. It can also be sliced thin for searing or grilling.

Q: What does it taste like?
It has a mild, rich beef flavor — more tender than most muscle cuts when cooked low and slow.

Q: Is this from grass-finished cattle?
Yes. All of our animals are 100% grassfed and grass-finished, raised entirely on pasture in Indiana.