Tongue is superb cooked in a pressure cooker for a couple of hours, with a cup or 2 of water and some salt. The skin then peels off like a glove, slice the tender, fatty meat and enjoy. Oh, and you get delicious broth too!
Thanks for letting us know how to cook it and what it's like. Without being exposed to it it seems scary. LOL. Somehow I don't think I would like how it would look. But when you say the skin comes off then that's probably a good thing! Would not have expected it to be a fatty or tender part of the animal.
@@therealdeal3672 It's amazingly tender and fatty. My Mom made it often when we were kids and we'd fight over who got the tip of the tongue playing with it in our mouths. LOL oh to be a child again! FYI, Mom would boil it for hours in a bath of celery and onion until the skin was ready to be removed. She then would put it in the oven for a while to brown it up. It's very good with a crispier crust where the fat gets a good toasting. Good luck and I hope you're able to try it sometime.
My Dad used to prepare beef tongue strictly for himself but usually offered me some. Nobody but Dad and me would have any. I occasionally buy one but they’re fairly expensive nowadays. (Various populations here in south Florida are fond of tongue and there’s only one tongue per animal!) There’s one in my fridge now and I plan to cook it sous vide at 60 C = 140 F for 36 hours or so.
I have been getting a side of beef from the same farmer for 20 years. That relationship has given me quality meat and discounts others don’t get. If you don’t like ground beef all the time, ask for more stew meat instead. Ground beef and stew meat are often the trimmings from other cuts ground up. Stew meat can be shredded or used in soup. As far as finding a farmer…a lot of them don’t have online or mailing capabilities…and thats one reason you can’t find them.
Yep! My farmer is 2 brothers, one right now is suffering from bone cancer and cannot work the farm. The other brother is running himself ragged doing all the work. They do not have their website up. I've thought about offering to run their website, but I'm also technologically challenged! I could not 'make' the website, I could get orders from it and print then, but I do live an hour away....I just don't know how well that will work. I'll have to ask if they'd like that help. They are a dairy farm but also ranch and sell grass fed/finished beef, chickens, eggs and turkeys. Hick's Dairy Farm in North Branch Michigan.
Have been Googling local ranches in Southern California to see what it would be like to buy a half a beef. This video is very helpful in understanding the process of how the cuts would be broken down and how you might select them. I'm wondering what kind of prices per pound I'll be able to find. I already know there's some more expensive ones. I noticed some places you have to go pick it up. And some places deliver. I imagine that affects price as well. Seems like a great idea to stock up. If the price is low enough per pound the upfront costs are definitely justifiable. Also, good warning about making sure that you find a reputable ranch or farm. With such an investment you want to know you're getting excellent quality. Great video, thanks!
Ground meat is my go to, freezer is piled high with 1lb packages. Extremely simple for me to just let my planned meals thaw in the fridge for the week and then I cook up the entire brick like a rectangular steak lol
I like the idea of resources of meat providers. I have a couple in Canada, I can send them over for when you are successful, or let me know when you are ready to include international providers. Thanks for your video, I am looking forward to see the while cow, I was planning to get a 1/4 first to see how big it gets
I live in NJ and I've been looking to buy a half to full beef, There are localish ranches but they are still very expensive. You'd think there would be a better discount. Best prices I've seen average around $8/pound for finished product and that's probably about 1/3 or more ground beef.
In the UK we have pasture for life. They have a website that lists the farms that sell grass fed beef and lamb to the public. They also list the cow with calf dairys also pasture fed for life.
Hunting season is coming to the northern part of Sullivan county. Deer is plentiful. Getting a few deer and sending them to the abattoir for processing will keep for over a year.
Great videos Anthony , I’ve followed you from the start ! I like your idea to identify local ranchers ( we’re on Long Island, NY) and have used Butcher Box and Green Valley Farms… they’re ok but very pricey … would love to buy in quantity closer to the price you mentioned. SUGGESTION: could you do a video showing how you: 1) render tallow, 2) prep and cook brisket, 3) cook your steaks Thanks ~ Carmine
Great idea! Very few people other than my neighbors know I raise lamb, goat, poultry. Maybe one of your subscribers is a fancy web person and can donate their time.
In NE you can get Peidmontese, a really good breed that's grassfed. My only issue with having bought a half-cow, is that there was no option to get organ meat at all.
I get beef from Good Ranchers who advertise on The Daily Wire. It's good and they give you a nice blend of cuts. The meat is good and supposed to be all U.S. born and raised. The monthly fee is locked in for a determined time frame.
I love sweetbreads, they are either the pancreas or the thymus gland, but cooked properly they are great, of course Julia Childs can tell you how to do that. Tongue is also very good, and my husband now loves it, I had a heck of a time getting him to try it. You should be able to cook it however you like then peel it, don't try to eat the skin, it will come right off after it is cooked. I have only simmered it, but I would imagine that smoking would be same times/temp as any other roast. Just don't forget to peel it! I have ordered from Grass Roots; they get meat from several farms all following regenerative practices. That it comes in the mail is convenient, and they have bacon cured without sugar that I like, I do prefer to get my meat from a local farm not too much of a drive. Home Place Pastures located in Como, MS will also ship but I like going there and getting lunch in their cafe (no shipping costs too).
I'm fortunate to be a butcher where my job let's me buy cases of meat for bulk prices. I usually get usda choice ribeye for around $9 lb or strip for around $6 lb but I could get it cheaper if I get commodity which is lower quality.
This is. Very similar to the way I cook tongue. Except I've never added dill before. Nowadays i haven't been adding aromatics as much since I've been trying carnivore for 7 months. This guy says he throws the water out. We would never do that at our house. I noticed when I was searching that there were some videos for smoking tongue too. But I don't ont have experience with that to comment one way or the other on the methods.
@@practicalcarnivore6093 You mentioned several community discussion features you want your website to have, and those sound similar to what 2KrazyKetos recently discussed as features that MN has that Patreon didn't, and why they switched.
Not many beef farms where I live but there are hog farms. I am curious what anyone would suggest if I wanted to go more Pork heavy? Should I eat more liver and egg to get complete nutrients?
Thank you for this video!!! I appreciate your wisdom on this question: Does the way one fills out the cut sheet have a significant impact on the amount of edible meat one will eventually get? For example - lets say the hanging weight is identical for two different customers However Customer_A ends up with more meat than Customer_B Was that due to the way each Customer filled out his cut-sheet? If so - what would you recommend for those who want to maximize the yield of edible meat? Sincere thanks!
Check Asian grocery stores for duck eggs
Tongue is superb cooked in a pressure cooker for a couple of hours, with a cup or 2 of water and some salt. The skin then peels off like a glove, slice the tender, fatty meat and enjoy. Oh, and you get delicious broth too!
LOVE TONGUE!!!!!!
Thanks for letting us know how to cook it and what it's like. Without being exposed to it it seems scary. LOL. Somehow I don't think I would like how it would look. But when you say the skin comes off then that's probably a good thing! Would not have expected it to be a fatty or tender part of the animal.
@@therealdeal3672 It's amazingly tender and fatty. My Mom made it often when we were kids and we'd fight over who got the tip of the tongue playing with it in our mouths. LOL oh to be a child again!
FYI, Mom would boil it for hours in a bath of celery and onion until the skin was ready to be removed. She then would put it in the oven for a while to brown it up. It's very good with a crispier crust where the fat gets a good toasting. Good luck and I hope you're able to try it sometime.
Thin sliced in Korean BBQ is amazing
My Dad used to prepare beef tongue strictly for himself but usually offered me some. Nobody but Dad and me would have any. I occasionally buy one but they’re fairly expensive nowadays. (Various populations here in south Florida are fond of tongue and there’s only one tongue per animal!) There’s one in my fridge now and I plan to cook it sous vide at 60 C = 140 F for 36 hours or so.
I have been getting a side of beef from the same farmer for 20 years. That relationship has given me quality meat and discounts others don’t get. If you don’t like ground beef all the time, ask for more stew meat instead. Ground beef and stew meat are often the trimmings from other cuts ground up. Stew meat can be shredded or used in soup. As far as finding a farmer…a lot of them don’t have online or mailing capabilities…and thats one reason you can’t find them.
Yep! My farmer is 2 brothers, one right now is suffering from bone cancer and cannot work the farm. The other brother is running himself ragged doing all the work. They do not have their website up. I've thought about offering to run their website, but I'm also technologically challenged! I could not 'make' the website, I could get orders from it and print then, but I do live an hour away....I just don't know how well that will work. I'll have to ask if they'd like that help. They are a dairy farm but also ranch and sell grass fed/finished beef, chickens, eggs and turkeys. Hick's Dairy Farm in North Branch Michigan.
tongue is pretty easy: boil, deglove, slice and sear to crisp. Great taste, and nearly always tender
Have been Googling local ranches in Southern California to see what it would be like to buy a half a beef. This video is very helpful in understanding the process of how the cuts would be broken down and how you might select them. I'm wondering what kind of prices per pound I'll be able to find. I already know there's some more expensive ones. I noticed some places you have to go pick it up. And some places deliver. I imagine that affects price as well. Seems like a great idea to stock up. If the price is low enough per pound the upfront costs are definitely justifiable. Also, good warning about making sure that you find a reputable ranch or farm. With such an investment you want to know you're getting excellent quality. Great video, thanks!
Ground meat is my go to, freezer is piled high with 1lb packages. Extremely simple for me to just let my planned meals thaw in the fridge for the week and then I cook up the entire brick like a rectangular steak lol
I like the idea of resources of meat providers. I have a couple in Canada, I can send them over for when you are successful, or let me know when you are ready to include international providers. Thanks for your video, I am looking forward to see the while cow, I was planning to get a 1/4 first to see how big it gets
Hi. Which part of Canada are you from? That’s nice of you.
@@Agapy8888 I am in the southern part ofQuébec, and yourself?
@@robertbelanger2834 I no longer live in Canada. I moved to NY a long time ago. Married an American.
@@robertbelanger2834 I used to visit the South Shore of Montreal Sherbrooke and Quebec City. I loved it then. Can’t believe what is going on now.
I live in NJ and I've been looking to buy a half to full beef, There are localish ranches but they are still very expensive. You'd think there would be a better discount. Best prices I've seen average around $8/pound for finished product and that's probably about 1/3 or more ground beef.
In the UK we have pasture for life. They have a website that lists the farms that sell grass fed beef and lamb to the public. They also list the cow with calf dairys also pasture fed for life.
Hunting season is coming to the northern part of Sullivan county. Deer is plentiful. Getting a few deer and sending them to the abattoir for processing will keep for over a year.
Great videos Anthony , I’ve followed you from the start ! I like your idea to identify local ranchers ( we’re on Long Island, NY) and have used Butcher Box and Green Valley Farms… they’re ok but very pricey … would love to buy in quantity closer to the price you mentioned.
SUGGESTION: could you do a video showing how you:
1) render tallow,
2) prep and cook brisket,
3) cook your steaks
Thanks ~ Carmine
In your same general area, and have found prices to be high. :(. Feel free to reach out if you find better!
I did do a video on rendering tallow actually.
Great idea! Very few people other than my neighbors know I raise lamb, goat, poultry. Maybe one of your subscribers is a fancy web person and can donate their time.
In NE you can get Peidmontese, a really good breed that's grassfed. My only issue with having bought a half-cow, is that there was no option to get organ meat at all.
Ground meat is excellent for stir fry. Hamburgers and casseroles. Adding cinnamon to it is delicious
Cinnamon is high in oxalates. Like so many plant things. Interesting idea though.
I get beef from Good Ranchers who advertise on The Daily Wire. It's good and they give you a nice blend of cuts. The meat is good and supposed to be all U.S. born and raised. The monthly fee is locked in for a determined time frame.
I thought you might want to check out the beef initiative out of Texas they are trying to set up local ranchers with local buyers. Great idea!
I do buy in bulk, but I never buy more than I can home pressure can in case of long power outage.
I love sweetbreads, they are either the pancreas or the thymus gland, but cooked properly they are great, of course Julia Childs can tell you how to do that.
Tongue is also very good, and my husband now loves it, I had a heck of a time getting him to try it. You should be able to cook it however you like then peel it, don't try to eat the skin, it will come right off after it is cooked. I have only simmered it, but I would imagine that smoking would be same times/temp as any other roast. Just don't forget to peel it!
I have ordered from Grass Roots; they get meat from several farms all following regenerative practices. That it comes in the mail is convenient, and they have bacon cured without sugar that I like, I do prefer to get my meat from a local farm not too much of a drive. Home Place Pastures located in Como, MS will also ship but I like going there and getting lunch in their cafe (no shipping costs too).
I'm fortunate to be a butcher where my job let's me buy cases of meat for bulk prices. I usually get usda choice ribeye for around $9 lb or strip for around $6 lb but I could get it cheaper if I get commodity which is lower quality.
I've had commodity grade ribeyes. They often look like ribeye shaped sirloin steaks given the absolute lack of marbling.
Shout out to TC Farms. I use them for local meat and eggs in Minnesota.
great ideal man, thatd be awesome
This is. Very similar to the way I cook tongue. Except I've never added dill before. Nowadays i haven't been adding aromatics as much since I've been trying carnivore for 7 months. This guy says he throws the water out. We would never do that at our house.
I noticed when I was searching that there were some videos for smoking tongue too. But I don't ont have experience with that to comment one way or the other on the methods.
Good info. Thank you and I love patriot idea!
I've heard others are switching to Mighty Networks, since it has built in a lot of the features you mentioned. But I haven't used it yet.
Features I'm using?
@@practicalcarnivore6093 You mentioned several community discussion features you want your website to have, and those sound similar to what 2KrazyKetos recently discussed as features that MN has that Patreon didn't, and why they switched.
Not many beef farms where I live but there are hog farms. I am curious what anyone would suggest if I wanted to go more Pork heavy? Should I eat more liver and egg to get complete nutrients?
Add more butter to balance out the fats
You should include raw dogfood too. Butcher Box is leaned out too much.
odd I dont see my previous comment - maybe i did something wrong - anyway thanks for your content
😂, smart move to block out that number.
Thank you for this video!!! I appreciate your wisdom on this question:
Does the way one fills out the cut sheet have a significant impact on the amount of edible meat one will eventually get?
For example - lets say the hanging weight is identical for two different customers
However Customer_A ends up with more meat than Customer_B
Was that due to the way each Customer filled out his cut-sheet?
If so - what would you recommend for those who want to maximize the yield of edible meat?
Sincere thanks!
Thanks for this.
Thank you
So glad I found your channel