Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time). Additional fee for expedited shipping.
- One per package
- Antibiotic and hormone free
Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
The beef tongue arrived perfectly, still frozen and vacuumed sealed. I knew just by looking at it that this was something special. It’s unfortunate that it’s not always available but understandable because you cannot rush the process. I placed my beef tongue in a simple salt water brine (1c kosher salt to a gal. of water) overnight and allowed to dry on a towel for about an hour. I’m Mexican and one of my favorite things to do with beef tongue is braise it; however as I mentioned that I knew this tongue was special. I halved some knob onions and placed them on the bottom of my slow cooker, I then wrapped the tongue in raw cactus (some sliced in half lengthwise to easily wrap) and placed on top of the onions and added a couple guajillo peppers. Set it at 4 hours, but it can handle the 6hour cook time if needed just to come out a bit more tender. Once done, unwrapping the tongue was delightful. I suggest peeling when still hot; the longer cooking time will allow you to peel it much more easily, otherwise a little knife work may be needed but no biggie. I couldn’t wait to allow it to set up first so I cranked my cast iron and contained myself not to cut it too early; goodness I could resist, but I did. I sliced the tongue about a half inch thick and placed the sliced onto the pan and took the cactus, onions and peppers and chopped’em up onto the meat. Threw some tortillas on top to help steam them and took a couple of griddle spatulas and broke up the meat with its veg. I laddle some of the jus the comes from the combination of the tongue and vegetables and splashed it in the pan. Spat that meat and veg mix into my tortillas and popped opened a can of pickled jalapeños; made sure I ate some of the meat on its own too, the richness and the flavor of this meat was unreal. For me, this confirmed the idea that eating higher quality meat every so often is better than eating so so meat all of the time. I would rather spend my money eating beef a couple two tree times a month and have it come from ranchers and farms that really care for their animals than to eat it every other day a week but only being ok and still not really knowing where it may come from. Whatever Double 8 cattle is doing, keep doing it because your care for your animals really comes out in your product and I wouldn’t want it any other way. Thank you guy; and gals that make this a possibility. I’ll keep keeping an eye out for some of that beef tongue. Y’all are doing a great job and I appreciate everything that y’all do. P.S. sorry I couldn’t take any photos but it went so fast. Sometimes eating with both hands while jamming to some Fleetwood Mac is more important...lol
Everything came perfect to day. Since I am a beef tongue lover I will order it again. I will order different meat cut to. You really got me hooked.