Beef Tongue

Jake’s Beef Tongue is a delicacy known for its rich flavor and incredible tenderness when cooked right. From our grass-fed, grass-finished Angus-Charolais cattle, this cut is prized in cuisines around the world for its versatility and melt-in-your-mouth texture. It’s a reminder that whole-animal cooking brings out the best flavors — nothing wasted, everything valued.

Why Grassfed Beef Tongue?

Our cattle graze on open pastures their entire lives, eating only grasses and forages that build both flavor and soil health. That natural diet gives every cut, including the tongue, a clean, full-bodied taste. By honoring the whole animal, we reduce waste and celebrate the true craft of responsible farming.

Cooking Tips:

Slow Simmer: Simmer in salted water with onions, garlic, and bay leaf for 2–3 hours until tender. Peel the outer layer once cooled and slice or shred as desired.
Pressure Cooker: Cook on high pressure for about an hour, then peel and finish with a quick sear for added flavor.
Grill Finish: After boiling, slice and sear the pieces over high heat for a smoky, crisp edge.

Recipe Ideas:

Tacos de Lengua: A classic Mexican favorite. Shred the cooked tongue, sauté with garlic, and serve in corn tortillas with onions, cilantro, and lime.
Braised Beef Tongue: Simmer with red wine, tomato, and herbs for a rich, rustic meal.
Pickled Tongue: Slice thin and marinate in vinegar, spices, and herbs for an old-fashioned delicacy.
Sandwich Style: Serve sliced tongue on rye bread with mustard and pickles for a tender, flavorful bite.

Jake’s Beef Tongue celebrates tradition, thrift, and flavor all at once. It’s proof that some of the most overlooked cuts can be the most satisfying when raised right and cooked with care.