Australian Wagyu Tongue Steak
300g
A unique twist on a Japanese BBQ favourite—this wagyu tongue is cut thicker for a hearty bite and scored with a diamond pattern to let sauces and marinades soak in. Juicy and flavourful, it grills beautifully for a rich, satisfying mouthful.
Meet the chef’s favourite yakiniku cut: Wagyu Tongue Steak — thick-cut for a satisfying bite, naturally tender when seared hot, and packed with deep, savoury flavour that only Wagyu can deliver.
Perfect when you want something distinctive, luxurious, and incredibly moreish — a steak with character, clean beefiness, and that signature Wagyu juiciness without being heavy.
Wagyu / Premium Grill • Hotplate • Pan-sear (super fast cook, big reward)
Best doneness: medium-rare to medium (tongue stays tender with a quick, hot sear).
Grill / BBQ / Hotplate
Preheat grill to high. Lightly oil the grill, not the steak.
Season simply — salt and pepper, or just salt for a clean beef flavour.
Sear hard on each side; tongue cooks fast even when thick.
Flip once, then rest 3–5 minutes.
Slice against the grain for maximum tenderness.
Cast-iron pan
Quick sear both sides to build colour, then rest before slicing.
Optional: finish with a small knob of butter or Wagyu fat + garlic for basting.
Tip: If the tongue steak has a natural curve or uneven thickness, gently score the surface to keep it flat on the grill and ensure an even sear.
Classic gyu-tan style: lemon salt, finely sliced spring onion, crisp garlic chips.
BBQ platter: tare dipping sauce, grilled onions, shiitake mushrooms, sesame oil + salt.
Yakiniku set: steamed rice, kimchi, chilled cucumber salad, light soy-citrus dressing.
| Weight | 0.300000 |
|---|---|
| Size | 300g |
