Beef Tongue

Our Lowerland Reds cattle graze our Karoo and Kalahari veld and/or mixed cover crop pastures.

Ruminants are excellent grass converters, meaning they can utilise unpalatable grass from land where no cash crop will ever grow, and turn it into delicious and nutritious protein – all while regenerating the veld with hoofs, urine and manure. Our aim with our Lowerland Reds is to breed efficient grass converters with great meat quality.

Contents: A single beef tongue, vacuum sealed and frozen. Weight may vary

Application: Cover with cold water, add 1T salt, some peppercorns, vinegar, an onion, carrot, bay leaf and coriander seeds. Bring to the boil and simmer for 2-3 hours until it’s easy to stick a fork in. Allow to cool and remove skin while luke warm. Serve cold with sourdough toast, mustard and rocket.

Shelf life: 4 to 6 months in freezer (below 0 degrees Celsius). Once defrosted, 2-3 days in refrigerator.

Storage: Store meat in freezer and let it thaw slowly (in the refrigerator) for best results. Bring to room temperature before cooking.