Beef "Pizzle"
Whole Bull Dick [Bull Pecker, Bull Dick; El Miembro Viril del Toro (Spanish); Cardán (Bolivia ("Driveshaft"))]

Most people in North America know this item only as dried sticks sold as dog chew treats (bully sticks), but, at one time, in the American South, they were dried and made into walking sticks. They are not featured by the porn industry because bulls are not nearly as cooperative as horses and dogs.

Beef pizzles are now easily available in North America, because any large Asian market will have plenty of them in the frozen meat cases. They are popular as a "medicinal" item, reputed to improve strength and endurance in certain athletic activities that are beyond the scope of these pages.

The photo specimen, purchased from a large Asian market in Los Angeles (Alhambra) was 28 inches long and weighed 11 ounces. Cost was 2017 US $7.99 / pound.

More on Beef Innards



While most noted for use by Asians, Beef Pizzle has a similar reputation in parts of South America. It is used instead of Tripe as the basis for the Bolivian national hang-over cure soup, Caldo de Cardán.

Buying:   These can be found in any large Asian market (at least here in Southern California) curled up in foam trays in the frozen meat cases.

Prep:   These need a bit of attention before you start to cook.

  1. First the Pizzle must be split along the urethra. This can be done with a knife, but some have found it easier to jam one blade of a pair of kitchen shears into the urethra, then just snip from one end to the other.
  2. At this point, you need to wash it throughly and give it a soak in water to clean the split plumbing.
  3. Next, there is a tough outer membrane that doesn't cook well. Plunge the Pizzle into a pot with plenty of boiling water for a minute or two. After this the membrane will be firmed up and can be peeled off.
  4. Give it another wash and you're good to go.

Cooking:   You want to use a slow cooker here, because Pizzle is very tough and needs to be simmered for 10 hours before it is edible. We hope to have a complete tested recipe for Bolivian Caldo de Cardán (Driveshaft Soup) on this site soon.

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