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Is beef tongue Cargill’s next big thing?

A division of Cargill is finding success selling items that were previously “slaughterhouse leftovers” such as beef tongue, heart and oxtails.
The variety meats are being sold under the Rhumba Meats brand, Cargill’s first foray int

A division of Cargill is finding success selling items that were previously “slaughterhouse leftovers” such as beef tongue, heart and oxtails.

The variety meats are being sold under the Rhumba Meats brand, Cargill’s first foray into the branded beef market, Fast Company writes.

It’s an attempt to sell to the nation’s booming Hispanic population, which Cargill anticipates will represent the next big wave of buying power.

Since it started selling the line at chain grocery stores in June 2007, sales have more than doubled, the company says.

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So what does beef tongue taste like?

“[A] lot like pot roast,” “a little gamey,” with a tofu-like ability to pick up the flavor of whatever it was cooked with, says Fast Company’s Ben Paynter.