Bison Tongue

A traditional cut worth knowing how to cook

Bison tongue disappeared from American tables but never left the rest of the world. Slow-simmered until tender, peeled, and sliced thin — that's the classic preparation. It comes out rich, deeply beefy, and unlike anything you'd find at a regular grocery store. From a grass-fed animal, the flavor is cleaner and less fatty than what you might remember from beef tongue.

Each tongue is sourced from our grass-fed Colorado herd and packaged whole. Excellent for tacos de lengua, traditional cold-sliced sandwiches with mustard or horseradish, charcuterie boards, or sliced over warm potato salad. A staple in Mexican, Korean, German, and Eastern European traditions.

A note on cooking grass-fed bison: Tongue is a slow-cooking cut that benefits from plenty of liquid and patience. The good news is that this preparation forgives leanness — long, gentle cooking in a braising liquid produces tender results regardless of fat content.

A note on weight: Please allow for some natural variation in package weight. Each tongue is unique to the individual animal, and the listed weight is approximate. Exact uniformity isn't possible with real ranch meat, and we believe that's part of what makes it real.