Side by side
Tongue
Beef tongue · lengua · タン
A muscle the animal works every day of its life, so the grain is dense and the fat is laced through rather than layered on top. Peel the skin and the meat underneath is surprisingly fine; the root carries more fat than the tip, so the same tongue tastes different front to back. Thin-sliced and grilled it stays springy; simmered whole it turns soft.
Look for a pink cross-section with tight grain. A grey cast means it has been sitting.
Liver
Beef liver · hígado · レバー
Among the densest sources of iron and vitamin A in the food supply — and among the strongest-flavoured. Freshness decides everything: the best pieces need only salt and sesame oil raw. Because vitamin A stacks up quickly, this is a cut to eat occasionally rather than often.
Bright cherry colour with a slight sheen and spring. Avoid dark, dull or waterlogged pieces.
Which one to buy
- Better forTongue : Liver
- GrillingTongue92 : 78
- Boiled & slicedTongue80 : —
- BraisingTongue60 : —
- Stir-fryLiver— : 74
- Raw beef dishesLiver— : 60
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.