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.
Profile
Pairs with
Recommended cooking
Thin slices need about thirty seconds a side. Leave them longer and they toughen in moments. Whole tongue wants two hours or more before the skin will peel.
How to pick it
Look for a pink cross-section with tight grain. A grey cast means it has been sitting.
Signature dishes
Grading & naming
Sold by the piece; look for inspection marks, not a marble grade.
Nutrition · Per 100 g raw edible portion
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.