Beef Tongue

The tongue muscle of cattle, with a distinctive springy texture and concentrated umami. The base is tender with light marbling; the tip has a firmer bite. Popularized nationally as a Sendai specialty.

• Look for pink to slightly purple color without surface drying or drip.

• For salt-tongue and pre-sliced products, even thickness simplifies cooking..

• Cook sliced and salt-tongue cuts within 1-2 days.

• For freezer storage, portion into single servings and use within 2-3 weeks.

• Thaw slowly in the refrigerator for best results..