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Beef Tongue, AGA Certified Grass-Fed
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Beef Tongue | AGA Certified Grass-Fed (Avg Weight 2.5 - 3.0 lbs)
The "Melt-In-Your-Mouth" Delicacy — Rich, Soft, and Surprisingly Mild. Don't let the appearance fool you; Beef Tongue is one of the most prized cuts in global cuisine, from Mexican Lengua to classic Jewish deli sandwiches. Sourced from our partners at North Georgia Meat Company (NGM), this muscle is incredibly rich in healthy fats and offers a texture that is softer and more velvety than even the finest brisket. Because it is 100% grass-fed, it lacks the "off-putting" mineral taste sometimes found in commodity organ meat, delivering a clean, mild beef flavor that pairs perfectly with sharp salsas or mustard.
Why It’s a Staple: It offers a unique texture that no other cut can replicate. It is the definition of "buttery." Once braised and peeled, the meat cubes perfectly for tacos without falling apart into mush, yet dissolves instantly when eaten.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Whole Beef Tongue (Swiss Cut / Trimmed)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Portion Size: Avg 2.5 - 3.0 lbs
🔥 The Chef’s Method: This requires a specific two-step process.
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The Braise: Simmer the whole tongue in water with onion, garlic, and bay leaves for 3-4 hours until a knife slides in easily.
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The Peel (Crucial): You must peel the thick outer skin off while the tongue is still warm. If you let it cool down completely, the skin will adhere to the meat and become difficult to remove.
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The Finish: Slice the peeled meat into cubes or slabs and sear in a hot skillet for crispy edges.
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Target Temp: Fork Tender. This is not a steak; cook until soft.
Beef Tongue | AGA Certified Grass-Fed (Avg Weight 2.5 - 3.0 lbs)
The "Melt-In-Your-Mouth" Delicacy — Rich, Soft, and Surprisingly Mild. Don't let the appearance fool you; Beef Tongue is one of the most prized cuts in global cuisine, from Mexican Lengua to classic Jewish deli sandwiches. Sourced from our partners at North Georgia Meat Company (NGM), this muscle is incredibly rich in healthy fats and offers a texture that is softer and more velvety than even the finest brisket. Because it is 100% grass-fed, it lacks the "off-putting" mineral taste sometimes found in commodity organ meat, delivering a clean, mild beef flavor that pairs perfectly with sharp salsas or mustard.
Why It’s a Staple: It offers a unique texture that no other cut can replicate. It is the definition of "buttery." Once braised and peeled, the meat cubes perfectly for tacos without falling apart into mush, yet dissolves instantly when eaten.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Whole Beef Tongue (Swiss Cut / Trimmed)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Portion Size: Avg 2.5 - 3.0 lbs
🔥 The Chef’s Method: This requires a specific two-step process.
-
The Braise: Simmer the whole tongue in water with onion, garlic, and bay leaves for 3-4 hours until a knife slides in easily.
-
The Peel (Crucial): You must peel the thick outer skin off while the tongue is still warm. If you let it cool down completely, the skin will adhere to the meat and become difficult to remove.
-
The Finish: Slice the peeled meat into cubes or slabs and sear in a hot skillet for crispy edges.
-
Target Temp: Fork Tender. This is not a steak; cook until soft.