Ox Tongue

Ox tongue is a traditional offal cut prized for its rich flavour and naturally tender texture when slow cooked. A well-worked muscle with a fine grain, it becomes beautifully soft once gently simmered and is often enjoyed both hot and cold once prepared.

Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each tongue is carefully prepared by our butchers for even cooking and clean trimming once cooked.

Best suited to slow poaching or braising until tender, then peeled and finished on the grill or barbecue for added depth and a lightly charred exterior. It can also be thinly sliced and served cold with sharp pickles or mustard.

Each tongue weighs approximately 1.5-1.6kg.