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Tongue

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An edible animal organ that is most often removed from the mouth of beef, veal, lamb, and pork for use in making various meat dishes. While beef tongue has the best flavor, all types of tongue meat are fairly tough and should be braised for longer periods of time to tenderize the meat. Available fresh, smoked, or pickled, tongue can be served hot or cold, accompanied by a sauce or in a baked dish, and is often ground or sliced and sold as deli meat for sandwiches.
Tongue Glossary Term
Beef Tongue
Pork Tongue Glossary Term
Pork Tongue

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USDA Nutrition Facts

Caribou, tongue, raw (Alaska Native) (USDA#35025)

Calories 260
Protein 13g
Total Fat 22g
Total Carbohydrates 0g

Veal, variety meats and by-products, tongue, raw (USDA#17222)

Serving Size 1 oz
Calories 131
Protein 17g
Total Fat 5g
Total Carbohydrates 1g
Dietary Fiber 0g
Potassium 271mg
Sodium 82mg
Cholesterol 62mg

Lamb, variety meats and by-products, tongue, raw (USDA#17220)

Serving Size 1 oz
Calories 222
Protein 15g
Total Fat 17g
Total Carbohydrates 0g
Dietary Fiber 0g
Potassium 257mg
Sodium 78mg
Cholesterol 156mg

Tongue Glossary Term - Related Content

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Pork Recipes Collection

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View our collection of pork recipes.
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Wine Terms & Definitions Article

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Glossary Terms
Tongue Loaf Glossary Term

Tongue Loaf Glossary Term

Loaves of beef, veal, lamb, or pork tongue that have been cooked, sliced, p...
Dragon Tongue Bean Glossary Term

Dragon Tongue Bean Glossary Term

A type of snap bean that is similar to the green bean with an editable pod,...
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