Beef tongue (also known as lengua) is a versatile muscle meat prized globally for its rich, buttery flavor and melt-in-your-mouth tenderness when slow-cooked. Once considered a staple in the United States, it is currently seeing a resurgence due to interest in sustainable nose-to-tail eating.
Farm-to-Table Quality: Sourced directly from our farm, our USDA Grass-Raised and Grain-Finished Beef ensures superior taste and quality.
Versatile & Flavorful: A go-to for many cooking methods, offering great beef flavor in every bite.
Premium Aged Beef: We expertly age our beef to enhance its natural tenderness and depth of flavor.
Pure & Wholesome: Our beef contains NO additives, NO preservatives, NO added hormones, and NO antibiotics. You get pure, natural beef you can trust.
Flash-Frozen: Each steak is flash-frozen at peak freshness, locking in all the juices and flavor until you're ready to cook.
Whether it's for a weeknight dinner or a weekend barbecue, Finke Farms Beef Tongue offers a delicious and healthy choice.
Pricing DOES NOT include shipping. We offer free pickup at one of our designated pickup locations.
Mexico: The primary ingredient for tacos de lengua and authentic barbacoa.
Japan: Known as gyūtan, where it is thinly sliced and grilled, often served with salt and citrus.
Europe: Commonly boiled and served with Madeira sauce (France/Belgium) or horseradish cream and chrain (Eastern Europe/Germany).
Jewish Cuisine: Often served as a deli cold cut or pastrami-style in sandwiches with hot mustard.
Initial Simmer: Boil or pressure cook for 2–3 hours (or 8 hours in a slow cooker) with aromatics like onion, garlic, and bay leaves.
Peeling: Once cooked and while still warm, the tough, sandpaper-like outer skin must be peeled off.
Finishing: After peeling, the tender meat can be sliced and pan-fried for crispiness, grilled, or added to stews.
