FROZEN BEEF OFFALS TONGUE

Beef tongue has a delicate, very specific taste and smell. Tongues are usually grey. They have a sizable hypertrophy of fatty tissue. Tongue meat is slightly hard, firm, and covered with numerous warts. They are used to prepare some stews and jellies.

Often tongues are served fried or stewed with appropriate sauce. Beef tongues can be also marinated or smoked. In addition, they are used for making offal cold meats, such as guts, brawns, roulades. They are also a good source of vitamin B12 and high-value proteins.

The meat comes from the biggest and best equipped slaughterhouses in Canada/Cyprus that raise cattle themselves or source beef only from trusted farmers.