Wagyu British Beef Whole Tongue Skin On | ±1.3kg

Our Freedown Hills products are fed for 14 months on grass before being moved onto a grain ration for a further 7 months. For the last four months, a caramelised olive feed is combined with the grain, and it is this that works to develop a unique light umami taste profile. Therefore, if you love beef tongue, there is no better tongue than this one.

Depending on your planned cooking method, removing the skin and further preparation might be required. Marinated or slow-braised beef tongue is a classic Eastern European dish. For Asian style dishes, the tip of the tongue is good for stewing, the middle can be thinly sliced and fried and the end can be cooked as steak.

Tongue meat is high in calories and fatty acids, as well as zinc, iron, choline, and vitamin B12.

Ingredients:
• 1.1kg British Wagyu beef tongue
• 1 tbsp sea salt
• 1 onion (quartered)
• 3 cloves garlic (crushed)
• 1 bay leaf
• 1 tsp thyme or rosemary
• 1 tsp vinegar or lemon juice
• Water (for boiling)

1. Prepare the Beef Tongue
• Rinse the tongue under cold water and remove any debris.
• Place in a large pot and cover with water.

2. Slow Cook the Tongue (Boiling Method)
1. Add seasoning: salt, onion, garlic, bay leaf, and thyme to the pot.
2. Bring to a boil, then lower the heat to a gentle simmer (85–90°C).
3. Cover and cook for 3–4 hours until the tongue is tender (a knife should easily pierce it).

3. Peel the Skin
1. Remove the tongue from the water and let it cool for 5–10 minutes.
2. Peel off the tough outer skin while still warm.
3. Trim any unwanted fatty parts if needed.

4. Choose a Finishing Cooking Method

Option 1: Pan-Seared (For Crispy Edges)
1. Slice the cooked tongue into 1cm thick pieces.
2. Heat a pan with butter or olive oil over medium-high heat.
3. Sear the slices for 2 minutes per side until golden brown.

Option 2: Grilled (For Smoky Flavor)
1. Preheat the grill to 200°C.
2. Brush the tongue slices with olive oil.
3. Grill for 2–3 minutes per side for a charred finish.

Option 3: Braised (For Extra Tenderness)
1. Place sliced tongue in a pan with broth or red wine sauce.
2. Simmer over low heat (90–100°C) for 30 minutes.
3. Serve with the reduced sauce.

Serving Ideas
• Tacos: Thinly sliced, served with lime, cilantro, and onions.
• Sandwiches: Layered on crusty bread with mustard or horseradish.
• Stew: Add slices to a rich tomato or wine-based sauce.
• Carpaccio: Chilled, thinly sliced, with olive oil and capers.

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £75 Express By End of Day (Tues-Sat)	FREE
Orders under £75 Express By End of Day (Tues-Sat)	£8.50
Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 12PM - Noon / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.