Beef tongue is a richly flavored, traditional cut prized in many cuisines for its tender texture and deep beef flavor when prepared properly. When slow-cooked until tender, it becomes incredibly rich and versatile—perfect for tacos, sandwiches, stews, and sliced dishes.

This beef tongue comes from our Dexter/Angus cross cattle, a breed well-suited to pasture-based systems. Born and raised at another Kentucky farm and finished at Growing Roots Farm using rotational grazing practices. Our beef is 100% grass-fed and grass-finished, producing clean, deeply flavorful meat without added hormones or antibiotics.

Cooking Suggestions & Temperature Guidance

Beef tongue requires slow cooking to reach its full potential:

• Best methods: Simmer, braise, pressure cooker, or slow cooker

• Preparation: Rinse, cover with water or broth, add aromatics

• Finish: Peel outer skin after cooking, then slice or chop as desired

Internal Temperature (for tenderness):

• Fully tender: 190–205°F

Cook until fork-tender rather than to a specific doneness.

Why You’ll Love It

• Deep, beef-forward flavor

• Exceptionally tender when slow-cooked

• Ideal for tacos lengua and traditional dishes

• Great value nose-to-tail cut

Product Details

• 100% grass-fed & grass-finished beef

• From Dexter/Angus cross cattle, pasture-raised at Growing Roots Farm

• No added hormones, no antibiotics

• USDA inspected at Oxbow Meats (Lawrenceburg, KY)

• Frozen

• Price: $10 per lb 

• Sold individually

• Packaging: Vacuum sealed

• Available via on-farm pickup, farmers markets, and local drop locations