Smoked Beef Tongue

How We Cook It at Home

All you have to do is slice it and eat it. It has a rich, tender texture and a deep smoky flavor that makes it taste more like a specialty meat than an organ.

At our house, we slice it thin and eat it cold on sandwiches with some mustard and cheese. Or we warm it up gently in a pan and serve it alongside roasted vegetables. Some people cube it and add it to soups or stews for extra flavor and nutrition.

The texture is naturally tender, nothing tough about it. It's one of those foods that feels fancy but is actually incredibly simple to prepare. If organ meats intimidate you, smoked tongue is a great place to start. You get all the nutrition of nose-to-tail eating without any of the cooking challenge.

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life 

Can be frozen for up to a year, and can last for 1-2 weeks in the fridge once thawed.

*Comes vacuum sealed and frozen