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$18.99
The most underrated cut in the whole animal. Grass-fed beef tongue — meltingly tender, deeply beefy, and prized in traditional cuisines worldwide.
- Extraordinarily Tender — Collagen-rich muscle that becomes fork-tender and silky when slow-cooked or braised.
- Deep, Rich Beef Flavor — More intense and complex than most muscle cuts. Perfect for tacos de lengua, sandwiches, and stews.
- 100% Grass-Fed & Finished — Sourced from Fort McCoy Ranch. No hormones, no antibiotics, no grain.
- Flash Frozen for Peak Freshness — Vacuum-sealed and delivered frozen to your door.
★★★★★ 4.9 out of 5 stars (400+ reviews)
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✔ In Stock — Ships Frozen Nationwide
Grass-Fed Beef Tongue — The Most Underrated Cut in the Whole Animal
Grass-fed beef tongue is one of the most tender, richly flavored cuts in the whole animal — and one of the most overlooked by home cooks who haven't tried it. When slow-cooked or braised, the collagen-rich muscle breaks down into extraordinarily tender, juicy meat with a deep, beefy flavor that rivals any premium steak. Peel the skin after cooking, slice thin, and serve in tacos de lengua, sandwiches, stews, or alongside roasted vegetables. Sourced from Fort McCoy Ranch, 100% grass-fed and finished, raised without hormones, antibiotics, or GMOs.
Why Our Grass-Fed Beef Tongue Is Different
- Extraordinarily Tender When Slow-Cooked — The collagen-rich muscle breaks down completely during braising, producing fork-tender meat unlike any other cut.
- Deep, Rich Beef Flavor — A more intense, complex beef flavor than most muscle cuts — prized in traditional cuisines worldwide for good reason.
- 100% Grass-Fed & Finished — Sourced from Fort McCoy Ranch — no hormones, antibiotics, or grain. Ever.
- Nutrient-Dense — Rich in zinc, iron, B vitamins, and healthy fats that support immune function and energy metabolism.
- Nose-to-Tail Eating — Using the whole animal is the most ethical, sustainable, and nutritionally complete approach to meat eating.
- Ships Frozen Nationwide — Vacuum-sealed and packed with dry ice.
How to Cook Grass-Fed Beef Tongue
Beef tongue requires low-and-slow cooking — it is not a quick-cook cut. Place the whole tongue in a large pot or slow cooker with onion, garlic, bay leaves, peppercorns, and enough water or broth to cover. Simmer on low for 3–4 hours on the stovetop, or 6–8 hours in a slow cooker, until completely tender when pierced with a fork. Remove from liquid while still warm, peel the outer skin while it's hot — it slides off easily — then slice thin against the grain. The cooking liquid makes an exceptional broth. Use immediately or refrigerate overnight and slice cold for maximum control.
Frequently Asked Questions
Beef tongue has a rich, deep, intensely beefy flavor with a meltingly tender texture when properly slow-cooked. It does not taste like an organ meat — it tastes like the most flavorful, tender beef you have ever eaten. The texture is often compared to well-braised short rib or brisket, but more uniform and silky. It is prized in Mexican, Eastern European, and Jewish cuisines for exactly this reason.
Yes — the outer skin must be removed after cooking. The good news is that it peels off very easily when the tongue is still warm from cooking — simply use a knife or your fingers to lift and peel the skin away. Do not wait until it cools completely as the skin becomes harder to remove. The meat underneath is smooth, tender, and ready to slice.
Beef tongue needs 3–4 hours of gentle simmering on the stovetop, or 6–8 hours in a slow cooker on low. It is done when a fork slides in and out easily with no resistance. Do not rush the process — undercooked tongue will be tough and difficult to peel. The longer and slower, the better the result.
Tacos de lengua — sliced thin with cilantro, onion, and salsa on corn tortillas — is the most popular preparation and for good reason. It is also excellent in sandwiches, sliced cold on a charcuterie board, diced into stews and braises, or served warm with a chimichurri or salsa verde. Refrigerate overnight and slice cold for the cleanest, most uniform slices.
Beef tongue is classified as offal but it is composed entirely of muscle tissue — like the heart, it behaves more like a rich muscle cut than a traditional organ meat. It does not have the strong flavor of liver or kidney. Most people who are hesitant about organ meats find beef tongue to be a completely accessible, deeply enjoyable cut once they try it properly prepared.
Vacuum-sealed and flash frozen at peak freshness. Orders are packed in an insulated box with dry ice and shipped frozen nationwide. Your order arrives ready for the freezer.
Yes. Standard shipping is free on all orders over $159. Bundle your beef tongue with other cuts to hit the threshold easily.
Shipping & Storage
- Ships frozen with dry ice — arrives freezer-ready
- Delivered to all 48 contiguous states
- Free standard shipping on orders over $159
- Vacuum-sealed for up to 12 months of freezer-fresh quality
Subscribe & Save: Get 5% off every order plus a free monthly bonus pack. Learn more →
Ready to Buy Grass-Fed Beef Tongue?
100% grass-fed and finished. Sourced from Fort McCoy Ranch. The most underrated cut in the whole animal. Delivered frozen to your door. Free shipping on orders over $159.
✔ Ships Frozen | ✔ Nationwide Delivery | ✔ 100% Satisfaction Guarantee
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Customer reviews
What our customers are saying
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★★★★★
"Oh my gosh. We had the roast tonight it was melt-in-your-mouth good! Will definitely buy more."
★★★★★
"Properly raised food is key for consumption. Ferguson Farms has delivered this for my family. Highly recommend if you are serious about nutrition and health."
★★★★★
"Ferguson Farms is where 100% grass-fed excellence meets farm-fresh goodness. Their commitment to quality and transparency ensures that you can eat with confidence."
★★★★★
"I've tried everything from the beef, bison, and lamb to the poultry and seafood and have never been disappointed. I feel good knowing where my food is coming from."
