If you've only ever seen tongue in its sliced form on the cold meat counter, a whole one might be a little bit intimidating. But persevere: you'll definitely be very pleasantly surprised. Ox tongue is a frugal cut, but that's not its only merit – it's also divinely tender with a yielding, open texture and delicate flavour. Perfect for cold cuts (of which you'll get a lot from one tongue) it's a favourite ingredient in many Asian cuisines.
As with most offal, tongue is a cut about which people can be squeamish and we understand why. At the same time, we're firm advocates of the philosophy of eating everything we can from a carcass, not just the prime cuts and bits that look neat. At Coombe Farm Organic, the highest level of animal welfare is critical to our organic livestock system so every piece of meat they produce is the very best quality, including the inexpensive cuts.
We deliver all around mainland Britain, excluding the Highlands and Islands. You will be able to choose your preferred delivery slot at checkout.
We can deliver to you Tuesday to Saturday.
We will pick, pack and deliver your box the day you have requested.
For every order, we'll send you a text message on the morning it is due to be delivered.
Our courier will leave it in your requested safe place if you would prefer a contactless delivery.
We have a minimum order of £40.
The delivery charge is £5.
No. You can leave a message with your order telling us where you would like to have your box placed. It would be best placed somewhere cool or at least in the shade – especially during the hotter months of the year. Our products will stay at the same temperature for up to 40 hours, so just make sure that you can pick up your order within that time.
Our couriers will send you a text message or email, which ever you prefer, giving you an hour slot when your box will arrive. If that doesn’t suit you, some options will be provided to make your delivery more convenient.
Our products will stay frozen at the same temperature for up to 40 hours. Simply put them in your freezer after delivery or in your fridge if you want to defrost them and use them within the next few days.
At Coombe Farm we believe in sustainability. And we live it. Regarding our packaging:
Your delivery box is made of 100% recycled paper and is 100% recyclable.
To keep your order frozen we use ice packs which will retain a low temperature for a long period of time. Reuse them for a picnic or simply snip, empty the water and pop in your plastic recycling.
We use paper pulp sheets to insulate the box. They are great for craft projects or can also simply be recycled with paper waste.
We deliver our organic produce Tuesday – Saturday and you will be able to choose your preferred delivery day at checkout. The delivery charge is £5.
Freezing is the most natural way of preserving food. And as here at Coombe Farm Organic we believe in slow-grown, healthy food, a form of preservation that doesn’t need artificial additives gets a big tick from us.
We use blast freezing to preserve all of our meat products. It’s done at the point of butchery, to temperatures of -26°C. This locks in all the freshness, flavour and nutritional value and means you get the longest possible shelf life at home once you’ve defrosted it.
It also guarantees it will arrive with you in tiptop condition - confidently delivering fresh meat would be much more challenging.
All of our meat is butchered in our in-house butchery by our small team. This means we have full control of what is cut and also means that we can accommodate more requests from our customers.
You will find any product ingredients on the relevant product pages.
Can't Find the Answer?
If you cannot find the answer to your question and would like to speak to someone contact us and we will be happy to help.
To cook your organic ox tongue as a joint, place it in a large casserole with enough beef stock to cover it. Add carrots, shallots, celery, garlic and herbs with a pinch of seasoning. Cook in a low oven for three to four hours. When the tongue is tender, remove from the stock and leave to cool briefly before peeling off the outer layer of tough skin. Slice thickly and serve with a rich gravy made from the stock. If you want to use your ox tongue as cold meat it can be gently brined before poaching to give it a longer shelf life.
Reviews & ratings
This is my favorite. Cooked for three hours with plenty of cloves, cardamom, pepper, sea salt and turmeric. Put it under cold water to peel the skin. Eaten with mushrooms cooked in a cream sauce.This is my favorite. Cooked for three hours with plenty of cloves, cardamom, pepper, sea salt and turmeric. Put it under cold water to peel the skin. Eaten with mushrooms cooked in a cream sauce.
Posted 4 days ago
Posted 3 months ago
So wonderful to be able to add this tasty treat to our festive spread. I haven't had ox tongue for many years and the quality and flavour was wonderful. Needless to say there was non left after Boxing Day!So wonderful to be able to add this tasty treat to our festive spread. I haven't had ox tongue for many years and the quality and flavour was wonderful. Needless to say there was non left after Boxing Day!