When i was in college at Auburn i worked at the meats lab, I was the stun man, stick man, kill man, or as a cleaning lady once called me, you be the man what sings the hamer! Anyways I would stun the animal and start the process. I would make the first cut of the bleeding process and then skin out the head. Remove the head and place it on a rack where i would then remove the tounge for the USDA inspector. So I would say that most cows toungs once removed are about 10-12 inches long, however it does depend on the animal.