Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Beef tongue is a dense cut of offal, flavoured once slow-cooked until tender and sliced. This beef tongue is Certified Halal and produced in the UK, supplied as steaks, diced pieces, chunks or strips in 500g-4kg packs, never as a single whole piece.
Which Cutting Styles Are Available?
- Steaks: 225-250g, 450-500g
- Diced: 10-15g, 25-30g, 50-60g
- Chunks: 160-180g
- Strips: 20-30g, 50-60g
Cut to order, never whole.
Tongue Or Cheek? Here's The Difference.
Cheek is a shoulder muscle that softens after braising; tongue, a single-ingredient cut, is smoother-grained and firms as it cooks — available to order from 225-250g steaks to 10-15g dice.
How To Cook It For Steak Night
Defrost for around 12 hours, braise steaks 2-3 hours until fork-tender, then sear for steak night. Diced or strips cook faster: pan-fry 3-4 minutes per side.
Beef Tongue Questions
How soon after it arrives should it be cooked?
Cook within a day or two if refrigerated, or freeze it the day it arrives; defrost 12 hours before cooking.
A 500g pack suits 2 people cooked as steaks; a 1kg pack stretches to a small family.
Stocking the freezer or batch-cooking calls for the 2kg or 4kg pack, portioned into steaks, dice, chunks or strips as needed.
Give it around 12 hours in the fridge to defrost fully before cooking.
Keep it refrigerated until you're ready to cook, and use it within a day or two of arrival for the best texture.
Seared tongue steaks, sliced thin and finished with a pan sauce, make a straightforward steak night centrepiece.
Diced tongue suits a South Asian-style nihari or a Middle Eastern-style tongue curry, simmered until tender in a well-spiced sauce.
Pressed and thinly sliced, it also works as a classic cold-cut sandwich filling.
Braised tongue tacos: braise 160-180g chunks low and slow until they fall apart, then shred into warm corn tortillas with onion and lime.
Pressed tongue terrine: simmer 450-500g steaks until tender, press under a weight overnight, and slice thin for sandwiches.
Pan-seared tongue strips: fry 20-30g or 50-60g strips for 3-4 minutes a side, then serve with a sharp mustard dressing.
How soon after it arrives should beef tongue be cooked?
Cook it within a day or two if it's staying in the fridge. For later use, freeze it the day it arrives and defrost for the full 12 hours before cooking.
What happens if I cook it before it's fully defrosted?
A still-icy centre braises unevenly, so the middle stays tougher than the outside by the time the rest turns fork-tender — always let it defrost completely first.
How do I know it's ready to cook?
Fully defrosted tongue feels soft and pliable all the way through, with no hard or icy patches when you press it.
Do smaller cuts defrost faster than steaks?
Yes — the 10-15g to 50-60g diced pieces and the 20-30g or 50-60g strips thaw quicker than the 225-250g or 450-500g steaks, so check them sooner.