Grass Fed Beef Lungs

Beef lung is a lean, dense organ meat that’s not as commonly seen in modern butcher shops, but is still valued in various cuisines around the world. It has a spongy texture and a dark red color, due to its high blood supply and proximity to the heart and circulatory system. The beef lung is typically sold whole, or in sections, and may be cleaned and trimmed to remove excess connective tissue or any remaining blood vessels.

Lungs are composed of a fine network of tissues, and when cooked, they absorb flavors well. While it’s not as tender as muscle cuts like steak or roast, beef lung has a mild flavor that can be enjoyed in stews, soups, or braised dishes. It’s also commonly used in making traditional dishes like liver and lung pie, stews, or sausage, particularly in cultures that prize every part of the animal.

When prepared properly—usually by slow cooking or braising—the texture becomes tender, and the meat takes on a savory, earthy flavor. It can also be minced and incorporated into other meat mixtures, like sausages or fillings for pies. The cooking method is important, as the lung can become tough if overcooked.

Key Features:

• Unique Texture: Light and spongy texture that absorbs flavors exceptionally well during cooking.
• Mild Flavor: Subtle taste compared to other organ meats, making it a versatile ingredient.
• High in Protein: A lean source of quality protein, ideal for energy and muscle repair.
• Sustainable: Sourced from grass-fed cattle raised on natural pastures without antibiotics or hormones.
• Affordable: Often more economical than other cuts, providing great value for nutrient-dense food.
• Versatile: Can be used in soups, stews, stir-fries, or ground into sausages and meatballs.