Tongue wants time, not heat. Cover it with water in a big pot with an onion, a head of garlic, a couple bay leaves and a spoonful of salt, and simmer 3 to 4 hours, until a knife slides in with no resistance. Peel the skin while it's still warm, when it comes away easily, trim the back end, and slice.
For tacos de lengua, dice the slices and sear them in a hot pan until the edges crisp. Pile into warm tortillas with onion, cilantro and salsa.
Your order, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
What it is
Tongue is almost all muscle and fat, which is why it turns so rich and tender after a long simmer. It's prized in kitchens from Mexico to Japan, and it carries zinc, iron and B12.
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