Grain-Fed Veal Tongue
Approximately 6.5 lbs.
Veal tongue is smaller and has a more delicate flavor than beef tongue. Its velvety texture and subtle taste work well with vibrant sauces.
Le Québécois is the first veal program to combine USDA approved All Natural* status, humane animal husbandry, full traceability, and sustainable farming practices.
*Minimally Processed. No Artificial Ingredients
Store frozen meats in your freezer until you’re ready to use it, then thaw only as much as you plan on cooking.
RECIPES & TIPS
Veal tongue can be prepared as you would beef tongues. It is usually boiled or braised in water or chicken broth, along with aromatics and spices until fully tender. Once the tongue is cool enough to handle, peel off the skin with a paring knife. Store refrigerated in the strained braising liquid until ready to use. Serve warm veal tongue sliced with a sauce or gravy. Cooked veal tongue can also be chopped and browned for topping tacos. Cold veal tongue can be sliced for sandwiches. Tongue can be pickled in brine like corned beef or smoked like pastrami. Bold flavored sauces and condiments go particularly well with the mild tasting meat.