All Moombra Meats Products
Beef
Beef
Tongue
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
Underrated offal cut, dense smooth muscle with flavour that rivals premium steak.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookSimmer / Slow cook
TextureVery tender, smooth
FatModerate-High
Serve90°C+ (skin peels)
Cut Overview
About This Cut
Beef tongue is one muscle covered by a tough outer skin. The meat inside is fine-grained, moderately fatty, and extremely flavourful. Simmer gently with aromatics for 3 to 4 hours until a skewer passes through without resistance. Peel the skin immediately while still hot: it comes away easily then and becomes almost impossible to remove once it cools. Slice warm or refrigerate and slice cold for cleaner cuts.
Reducing fat content: The outer skin must be peeled off after cooking while still hot. It comes away easily at that point.
Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Verified Nutrition Data
Nutritional Values
Data Source
USDA FDC 170196 - Beef, variety meats and by-products, tongue, raw (No AFCD entry for tongue. Values from USDA FoodData Central SR Legacy as fallback.). Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
224kcal
Energy per 100g
224 kcal
937 kJ • typical average
Protein14.9g
Complete protein. All essential amino acids present.
Total Fat16.1g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates3.7g
Contains 3.7g carbohydrate from seasoning ingredients.
Sodium69mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy224 kcal / 937 kJ▼
Total energy from protein and fat, plus carbohydrates from seasoning.
Protein14.9 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat16.1 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated7 g▼
Naturally present in beef. Not added during processing.
Carbohydrates3.7 g▼
Carbohydrates from seasoning ingredients.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium69 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron2.95 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc2.87 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B123.79 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.31 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.24 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Beef Tongue Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Indicative Nutritional Profile
▼FSANZ AFCD does not contain a record for beef tongue. Values shown are sourced from USDA FoodData Central as a fallback, and should be treated as indicative since US and Australian beef can differ. The fallback used is disclosed on this page.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Not required.
Best Cooking Method
Long simmer to cook, then peel while hot. Can be served sliced, or diced and pan-fried.
Seasoning
Season the cooking liquid. Season again after cooking.
Internal Temperature
Done when a skewer slides through the thickest part with no resistance.
Resting
Peel immediately while hot. Rest 10 minutes before slicing.
Recipe Suggestions
Recipes
01
Boiled Beef Tongue with Salsa Verde
▼You'll Need
1 whole beef tongue (approx 1.2kg)1 brown onion, halved2 carrots, halved3 celery stalks4 garlic cloves2 bay leaves10 black peppercorns1 tsp salt1 cup flat-leaf parsley, roughly chopped2 tbsp capers, rinsed2 anchovy fillets1 garlic clove, minced1 tbsp Dijon mustard3 tbsp red wine vinegar80ml extra virgin olive oilSalt and pepper
Method1Place tongue in a large pot with onion, carrot, celery, garlic, bay and peppercorns. Cover with cold water. Bring to boil.
2Skim any foam. Reduce heat to a gentle simmer. Cook 3.5-4 hours until a skewer slides in easily at the thickest point.
3Remove tongue. While still hot, use a small knife to peel the rough outer skin. It should come away in large pieces. Discard skin.
4For salsa verde: blitz parsley, capers, anchovy, garlic, mustard and vinegar in a food processor. Stream in olive oil. Season.
5Slice tongue thinly against the grain. Serve warm or at room temperature with salsa verde.
Tip: Peel the tongue while it is still hot -- the skin does not come off once it cools. Work quickly with a clean kitchen towel to protect your hands.
02
Tacos de Lengua
▼You'll NeedWatch the Cook
1 whole beef tongue1 brown onion, halved4 garlic cloves2 bay leaves1 tsp cumin seeds1 tsp coriander seedsSalt2 tbsp lard or beef tallow1 tsp smoked paprika1 tsp ground cumin0.5 tsp chilli powderSmall corn or flour tortillas, diced white onion, fresh coriander, lime and hot sauce to serve
Method1Simmer tongue as per the previous recipe, 3.5-4 hours. Peel while hot.
2Dice tongue into small cubes.
3Fry cubed tongue in lard over high heat with paprika, cumin and chilli until edges are crispy, 5-6 minutes.
4Season with salt.
5Serve in warmed tortillas with diced white onion, fresh coriander, lime juice and hot sauce.
Tacos de Lengua
Whole tongue simmered until tender, peeled, diced, then crisped in tallow with cumin and paprika. Built into warm corn tortillas with onion, coriander and lime.
Whole tongue simmered until tender, peeled, diced, then crisped in tallow with cumin and paprika. Built into warm corn tortillas with onion, coriander and lime.
Tip: Crisping the already-cooked tongue in fat is the final step that transforms it. The contrast of the crispy edges with the tender interior makes the taco.
03
Cold Sliced Tongue with Pickles and Mustard
▼You'll Need
1 whole beef tongue1 brown onion, halved2 carrots3 celery stalks4 garlic cloves2 bay leaves10 black peppercorns1 tsp saltSourdough or rye breadDijon or wholegrain mustardCornichons or bread and butter picklesThinly sliced red onion or pickled red onionFlat-leaf parsley leaves
Method1Simmer tongue in water with aromatics for 3.5-4 hours until a skewer slides in easily.
2Remove tongue and peel the skin while still hot. Discard skin.
3Wrap the peeled tongue tightly in cling wrap and refrigerate until completely cold, at least 2 hours.
4Slice very thinly with a sharp knife.
5Serve on sourdough or rye with mustard, cornichons, pickled onion and parsley.
Tip: Tongue slices best when ice cold and firm. A warm tongue crumbles. Let it chill fully before slicing. A good sharp knife makes a big difference.
Independently Verified by Nutrition Verified
Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.
Disclaimer
Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from USDA FDC 170196 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
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