Fullblood Wagyu Yakiniku Tongue (Ultra-Premium) Sliced Marbling Score 9+ 300g Stone Axe
Wagyu Tongue or Gyutan as it is referred to in Japan is considered a delicacy. With Wagyu, the marbling starts at the front of the beast, and thus the tongue will be the most marbled muscle in the whole carcass.
We have expertly sliced Premium Fullblood Wagyu Tongue at 10mm thickness. We recommend that you cook each side of the tongue until well caramelised, and then setting it aside to rest for about half the cook time.
Grazing on the open ranges along the Central Western Slopes of NSW, 2GR Wagyu cattle enjoy expansive spaces shaded by Kurrajongs & Eucalyptus, lush nutritious pasture and an abundance of fresh water that rushes down from the mountain ranges.
Wagyu enjoy open pasture for 18 months before they are moved into the 2GR feeding program that follows traditional Japanese animal management and ensures gentle, stress free handling and respect.
Within the program, cattle are fed a special Japanese ration of wheat, corn and corn hominy. The specially formulated ration is all natural with no hormones or chemicals.
Additional seasoning is often no more than a bit of salt, a squeeze of lemon, or a splash of “tare” (dipping sauce) after the meat has been grilled. Because of the focus on the flavor of the beef, yakiniku requires high-quality ingredients as well as extra care so as not to overcook the meat.
Some key tricks to cooking your Yakinuki Slices:
- Whether you are cooking over a traditional charcoal grill or a flat teppan cook surface, ensure the grilling surface is very hot prior to grilling. This will avoid the meat from sticking to the metal surface.
- Make sure to grill and enjoy each piece at a time to prevent the temperature of the grill from falling. If you are cooking several pieces together, remember the order that you placed them on the grill so that none of the pieces are overcooked.
- Make your own dipping sauce by combining soy sauce, mirin, sugar, sesame oil, & fresh garlic.
300g feeds 2 - 3 people