The cut most folks have never tried and never forget. Beef tongue is a solid muscle with fine grain and a rich, mild flavor — closer to a good pot roast than anything you’d expect. Slow simmered until it’s tender, then peeled and sliced, it’s the traditional filling for tacos de lengua, and it makes a remarkable cold sandwich.

How to cook it: Simmer it whole in salted water with onion, garlic, and a bay leaf for 3 hours, until a fork goes in easily. Let it cool just enough to handle, then peel the outer skin off — it comes away in sheets. Slice or chop the meat inside and sear it in a hot pan for crispy edges.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.