Category: Nose to tail

While anatomically a muscular organ, culinarily, tongue is classified as an organ meat, also known as offal, in the nose-to-tail tradition of cooking. This classification is based on its preparation method and the rich nutrient profile that sets it apart from typical muscle meats.

While many people assume muscle meat contains no vitamin C, some beef organs are surprisingly decent sources. The question of which beef organ has vitamin C and in what quantities is important for those following nose-to-tail or carnivore diets who must find alternative ways to source this vitamin.