Meat
Tongue
Beef tongue is a large, richly flavoured muscle under a thick skin that is peeled after simmering. Jewish tongue sandwiches, Mexican tacos de lengua, and Japanese gyutan (often grilled from thinner slices) show its range: soft and mild when boiled and peeled, almost steak-like when sliced and seared. Tip, centre, and root differ in fat and texture. It is prized for silky texture after proper cooking and for sandwich and taco culture. Simmer with aromatics until a skewer passes easily, shock, peel, then slice or press for later searing. Undercooked tongue is rubbery; peeling is non-negotiable for most recipes.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 20.1 g
- Saturated Fat 4.95 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.75 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 93.2 mg
- Sodium 62.7 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.7 g
- Water 57.3 g
- Energy 236 kcal
- Water 57.3 g
- Protein 19.7 g
- Fat 20.1 g
- Saturated Fat 4.95 g
- Monounsaturated Fat 4.75 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 34.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.89 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 354 mg
- Major Minerals 353 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 93.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.89 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Tongue is a fatty muscle with rich collagen when slow-cooked.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Tongue was a respected boiled and pickled meat in European Jewish and Central European kitchens.
Lengua became a standard filling in Mexican tacos and stews.
Sendai-style gyutan grilling popularised thin beef tongue as a regional Japanese speciality.