AUS Wagyu Beef Tongue

Beef tongue is a delicacy that requires thoughtful preparation to bring out its full flavor and tenderness. Before cooking, it's important to rinse the tongue thoroughly under cold water to remove any surface impurities. The most effective way to prepare it is by simmering the entire tongue gently for two to three hours with aromatics such as onions, garlic, and bay leaves. This slow simmering not only tenderizes the meat but also makes it easier to peel off the thick outer skin once it has cooled slightly. After peeling, the tongue should be sliced thinly against the grain — a technique that enhances its tenderness, especially when preparing it for grilling or pan-searing. For best results, cook the slices quickly over high heat, just a few seconds per side, and season simply with salt, lemon juice, or a hint of yuzu kosho to let the natural umami shine through.

When it comes to storage, beef tongue should be kept in the refrigerator at a temperature between 0 to 4°C and consumed within three days if left uncooked. If you’re not planning to use it immediately, freezing it at -18°C will preserve its quality for up to three months. Once cooked, any leftovers should be stored in an airtight container in the fridge and enjoyed within two days. To maintain the optimal texture and flavor, it's best to avoid refreezing the meat after it has been thawed.