Beef Tongue

About tongue Edit

Tongues of beef, veal, lamb and pork are nutritious and appetizing Variety Meats. They can be found fresh, pickled, smoked and Corned and can be prepared in a variety of ways to be served hot or cold. All tongue is tough and requires long, slow cooking to make it tender. Beef tongues weigh from 2 to 5 pounds, veal tongues from ½ to 2 pounds, pork tongues about 1 pound and lamb tongues around ¼ pound. Fresh tongue should be refrigerated for no more than a day before cooking. It must be scrubbed thoroughly before using.

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