Wagyu liver | TexAgs

maddiedou

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4:39p, 10/22/25

AG

Does anybody eat liver and if so I am in BCS and send me a text or pm

10 pounds roughly

Cow tongue also

maddiedou

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maddiedou

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5:43p, 10/22/25

AG

I guess I should have said for free

maddiedou

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Hank the Grifter

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9:09p, 10/22/25

I'd take that liver in a heartbeat but I'm in San Antonio.

10 lbs of liver for free? One of you lunks better jump on that!

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texag06ish

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In reply to maddiedou • 9:33p, 10/22/25

AG

Bring that tounge (and the cheeks, if you have them) to me and I'll smoke you some awesome barbocoa.

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Chetos

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In reply to texag06ish • 6:37a, 10/23/25

AG

texag06ish said:
Bring that tounge (and the cheeks, if you have them) to me and I'll smoke you some awesome barbocoa.

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ontherocks

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8:49a, 10/23/25

AG

Giving away the tongue? Man, that's the best part and more expensive per pound than the cheeks.

Put in crockpot covered in foil, add an inch of water to crockpot and leave overnight at medium to high. Wake up in the morning, open foil, cut meat out, add salt and salsa and enjoy what are now (15) $5 tacos for breakfast with family.

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B-1 83

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9:06a, 10/23/25

AG

I wish I could find how our cook in South Africa did liver for happy hour. It was pencil thin strips seared on a griddle hot and fast. Wasn't chewy, wasn't soft, didn't taste like liver…….was damn good snacking. Almost resembled thin jerky, but not dry.

Being in TexAgs jail changes a man……..no, not really

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2040huck

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10:14a, 10/23/25

I have fatty liver Is that wagyu?

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Mr. Thunderclap McGirthy

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In reply to texag06ish • 10:38a, 10/23/25

AG

texag06ish said:
Bring that tounge (and the cheeks, if you have them) to me and I'll smoke you some awesome barbocoa.

Wait....what?

That's where it comes from?

In Hoc Signo Vinces

Doc Hayworth

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In reply to Mr. Thunderclap McGirthy • 2:43p, 10/23/25

Authentic Barbacoa is made from cheek meat, brain with the eyes.

Most of it now days is just straight cheek/head meat.