AMERICAN WAGYU WHOLE TONGUE
$88.62
Sale price
$88.62
Regular price
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AMERICAN WAGYU WHOLE TONGUE
$88.62
Sale price
$88.62
Regular price
Unit price
$42.00/lb
Foxglove Wagyu Tongue
"If you are looking for the absolute most tender, melt-in-your-mouth cut on the entire animal, look no further than Foxglove American Wagyu Beef Tongue (known as Gyutan in Japan). While standard beef tongue is already prized for its dense, clean beef flavor, our American Wagyu variety takes it to an entirely new level. The intense Wagyu marbling runs directly through the core of the muscle, transforming a traditionally tough cut into a rich, buttery delicacy that rivals the finest ribeye. When sliced thinly and flash-grilled, it delivers a spectacular contrast of a snappy, crisp exterior and a tender, juicy center. It is a prized luxury in high-end Tokyo eateries, and now you can bring that exact gourmet experience to your backyard."
"If you are looking for the absolute most tender, melt-in-your-mouth cut on the entire animal, look no further than Foxglove American Wagyu Beef Tongue (known as Gyutan in Japan). While standard beef tongue is already prized for its dense, clean beef flavor, our American Wagyu variety takes it to an entirely new level. The intense Wagyu marbling runs directly through the core of the muscle, transforming a traditionally tough cut into a rich, buttery delicacy that rivals the finest ribeye. When sliced thinly and flash-grilled, it delivers a spectacular contrast of a snappy, crisp exterior and a tender, juicy center. It is a prized luxury in high-end Tokyo eateries, and now you can bring that exact gourmet experience to your backyard."
Foxglove Recomended recipe - Classic Izakaya-Style Grilled Gyutan (Wagyu Tongue)
In Japan, Gyutan is celebrated for its unique texture. The key to success is freezing the meat slightly so you can slice it paper-thin, followed by an incredibly fast, high-heat sear.
Cook Time & Yield
- Prep time: 2 hours (includes boiling and skinning)
- Cook time: 2 minutes
- Yield: 4–6 servings (as an appetizer)
Ingredients
- 1 Foxglove American Wagyu Beef Tongue
- 2 tbsp Coarse kosher salt (for cleaning)
- 1 tbsp Sesame oil
- To taste: Fine sea salt and white pepper
-
For the dipping sauce (Negi Shio):
- 1 bunch Green onions (finely minced)
- 2 tbsp Sesame oil
- 1 tbsp Fresh lemon juice
- 1/2 tsp Salt
Cooking Instructions
- Clean and prep: Scrub the raw tongue thoroughly with coarse kosher salt and rinse under cold water.
- The par-boil: Place the tongue in a large pot, cover completely with water, and bring to a boil. Simmer gently for 60 to 90 minutes. This softens the outer skin.
- Peel immediately: Remove the tongue from the water. While it is still warm, use a sharp knife to peel away the tough outer white skin and discarding it, leaving only the tender inner red meat.
- Firm it up: Wrap the peeled tongue in plastic wrap and place it in the freezer for about 30 to 45 minutes. You do not want to freeze it solid; just make it firm enough to slice easily.
- Slice paper-thin: Using your sharpest knife, cut the tongue against the grain into paper-thin disks (about 1/8-inch or 3mm thick).
- Season lightly: Brush the slices lightly with sesame oil and season with sea salt and white pepper.
- Flash grill: Fire up your grill or a cast-iron grill pan until it is screaming hot. Grill the slices for a mere 30 to 45 seconds per side. It cooks incredibly fast and should still be slightly pink in the middle.
- Serve hot: Mix your green onions, sesame oil, lemon juice, and salt to create the Negi Shio sauce. Spoon it directly over the hot grilled tongue and serve immediately.
Tips from Foxglove Wagyu: Graded Sections of the Tongue
Beef tongue actually has different sections, each best suited for specific preparations:
- The Tip (Tongue Tip): Naturally leaner and chewier. Save this section to dice up for stews, soups, or slow braises.
- The Root (Tongue Base): This is the back of the tongue. It contains the absolute highest concentration of Wagyu marbling and is the ultra-premium section you want to save for this quick-grill recipe.