Wagyu Yakiniku (Tongue) Sliced Marble Score 8/9 300g
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 Phoenix Angus crossbred 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.
Phoenix Beef is produced on Australia’s famed Darling Downs. Renowned as one of the pre-eminent farming regions in the country.
Combining the finest elements of Australia’s pristine environment with world class genetics, livestock expertise and feedlotting acumen, Phoenix Wagyu delivers a uniquely delectable and flavoursome taste.
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