Beef Tongue | Wagyu BMS7+

Colorado Wagyu Beef Tongue | BMS7+ Grade

Experience the pinnacle of organ meat quality with our Wagyu Beef Tongue, sourced from premium Colorado Wagyu cattle. Graded BMS 7+ for exceptional marbling, this cut delivers a rich, buttery flavor and a melt-in-your-mouth texture that sets it apart from conventional beef tongue.

Whether you are preparing classic tacos de lengua, slow-braising for a tender Eastern European delicacy, or pickling for a sophisticated appetizer, the superior fat content ensures a succulent result every time. Beyond its incredible taste, beef tongue is a nutrient-dense powerhouse, rich in zinc, iron, choline, vitamin B12, and folate.

Product Highlights

• Origin: Sourced from top-tier Colorado Wagyu programs.
• Grade: BMS 7+ (Beef Marbling Standard) for superior tenderness and flavor.
• Texture: Unparalleled buttery softness due to high intramuscular fat.
• Nutrition: Excellent source of Vitamin B12, Zinc, and Iron.
• Preparation: Ideal for slow-braising, smoking, roasting, or pickling.

Sourcing & Quality

Our Wagyu beef is raised in Colorado, where some of the finest domestic Wagyu in the US is produced. We prioritize cattle with selective genetics and careful feeding programs to achieve the high marbling scores that define the BMS 7+ grade. This commitment to quality ensures that every tongue meets the high standards expected by chefs and discerning home cooks.

How to Cook Wagyu Beef Tongue

Beef tongue is a versatile cut that rewards patience. For the best results:

• Braising: Simmer in a flavorful broth with aromatics for 2–3 hours until fork-tender.
• Tacos de Lengua: Braise, peel, and dice for authentic Mexican street tacos.
• Smoking: Smoke low and slow for a rich, smoky depth that complements the natural beef flavor.

Frequently Asked Questions

What makes Wagyu beef tongue different from regular beef tongue?

Wagyu beef tongue, especially at the BMS 7+ grade, has significantly higher intramuscular fat (marbling). This results in a much more tender, buttery texture and a richer, more complex beef flavor compared to conventional cuts.

Where is this beef tongue sourced from?

Our Wagyu beef tongue is sourced from Colorado, home to some of the best domestic Wagyu cattle programs in the United States.

How should I store beef tongue?

Keep the tongue refrigerated at 34–38°F and use within 3–5 days of delivery. For longer storage, it can be frozen for up to 6 months.

Is beef tongue nutritious?

Yes, beef tongue is highly nutritious. It is an excellent source of Vitamin B12, zinc, iron, choline, and folate, making it a valuable addition to a balanced diet.

Do I need to peel the tongue after cooking?

Yes, the outer skin of the tongue is tough. After braising or boiling, the skin should be peeled off while the meat is still warm to reveal the tender meat underneath.

What is the best way to cook Wagyu tongue for tacos?

For tacos, we recommend braising the tongue in a seasoned broth until it is very tender. Once cooled slightly, peel the skin, dice the meat, and lightly sear it in a pan before serving on warm tortillas.

How is this product shipped?

We use rigorous cold-chain handling to ensure your beef tongue arrives fresh and safe. Orders are shipped with insulated packaging and dry ice as needed.

What does BMS 7+ mean?

BMS stands for Beef Marbling Standard. A score of 7+ indicates a high level of intramuscular fat, which is responsible for the exceptional tenderness and flavor of this Wagyu cut.