Wagyu Beef Tongue — BBQ Cut

Australian Wagyu tongue, professionally sliced to an even BBQ thickness and vacuum packed. Tongue is the cut every yakiniku and Korean barbecue menu opens with, and slicing it properly is the whole job — too thin and it disappears, too thick and it turns tough.

The texture is what people come back for: crisp at the edges, springy in the middle, and increasingly savoury the longer you chew. The fine grain and natural fat of Wagyu tongue mean it colours fast over high heat without drying out.

Why Choose Our Wagyu Beef Tongue?

• Australian Wagyu: finer grained and more tender than standard beef tongue.
• Cut to BBQ thickness: sliced evenly for charcoal grilling and fast pan searing.
• Vacuum packed: open the bag and cook — no trimming, no slicing.
• That signature bite: crisp, springy and juicy, the classic reason tongue leads the yakiniku order.
• Good plain: needs nothing but salt, though lemon, garlic or yakiniku sauce all suit it.

Cooking Methods:

• Charcoal grilled: high heat, about 40 seconds a side, until the edges curl and colour.
• Pan seared: a very hot dry pan, in and out fast — overcooking is the only way to ruin it.
• With salt and lemon: the classic tan-shio treatment, and still the best one.
• Over rice: grilled, sliced and piled on rice with spring onion for a gyutan bowl.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator and cook promptly once thawed. Do not refreeze.

The cut that starts every yakiniku order, already sliced and ready for the grill. Order now and have it delivered to your door.