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Product Description

This Australian Wagyu beef tongue uses the prime centre portion, thick-cut at about 120g, perfect as a personal main for yakiniku or teppan nights. The texture is pleasantly bouncy with a gentle Wagyu richness, and the thicker cut gives a satisfying bite without turning tough easily, even for beginners. Simply season with salt and pepper, then finish with a squeeze of lemon – it shines on a hot plate, grill pan or barbecue.

Recommended Recipe: Grilled / Pan-Seared Thick-Cut Wagyu Tongue

Ingredients：

1 piece Australian thick-cut Wagyu tongue (about 120g), thawed and patted dry

Sea salt to taste

Cracked black pepper to taste

A little lemon juice (for serving)

A little cooking oil or olive oil

Method：

1. Thaw the Wagyu tongue completely and pat dry, then season both sides lightly with sea salt and black pepper.
2. Heat a little oil in a pan or on a hot plate over medium-high heat.
3. Sear the tongue for about 1–1.5 minutes per side until nicely browned; adjust time slightly depending on thickness and preferred doneness, but aim to keep the centre slightly pink for the best texture.
4. Remove and rest for 1–2 minutes, then slice and drizzle with a little lemon juice before serving.
5. For charcoal or barbecue grilling, cook each side for about 1–2 minutes until lightly charred and juicy, avoiding overcooking to prevent toughness.