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Product Description

This Uruguay hormone-free purebred Black Angus beef tongue comes from 200-day grain-fed Black Angus cattle, offering an intense beef aroma with a uniquely crisp, bouncy texture very different from regular muscle cuts. Cattle are pasture-raised using natural methods and finished on grain without added growth hormones or antibiotics, giving clean, sweet flavour and stable quality that many say is comparable to wagyu-style beef but at a much friendlier price. Thin-sliced tongue is ideal for Japanese-style salted grilled tongue, yakiniku, hotpot or quick teppan stir-fry; a brief sear of 30–60 seconds on high heat is enough to achieve a fragrant surface with a crunchy yet tender bite, just like in popular izakaya and yakiniku restaurants.

Recommended Recipe : Japanese-Style Salted Grilled Beef Tongue

Ingredients:
Uruguay hormone-free purebred Black Angus beef tongue (thinly sliced)
Sea salt or rock salt for grilling, to taste
A little black pepper (optional)
1 lemon, cut into wedges or slices
Some chopped spring onion

Method:
frozen sliced tonguebring to near room temperature for 5–10 minutes. Pat dry gently with kitchen paper.
Preheat a frying pan, grill pan or yakiniku plate over high heat. Lightly oil the surface if needed, though the tongue will release some fat.
Lay the slices flat and sear over medium-high to high heat for about 30–45 seconds per side, until the edges curl slightly and light charring appears—avoid overcooking to keep the texture tender.
Before serving, sprinkle with sea salt (and a little black pepper if desired). Squeeze lemon juice over the tongue and finish with chopped spring onion. Best enjoyed with beer or sake.