Beef tongue is so soft and tender that biting into it feels like squeezing a high-density sponge. Since there's no sinew in the tongue, the meat doesn't make it difficult to chew at all; instead, you get just the right amount of snap in each bite, but not so much that you're chewing on wax!

The texture is not the same as beef, but long-term chewing of young grass formed a different tender texture of the ox tongue, soft with tough, tough with smooth. There is a layer of old skin outside the ox tongue. Remove the old skin, you can sauce, burn, brine.