Many cultures have found uses for beef tongue, from Europe to North Africa to Latin America to many Asian countries. Gyutan is one of the most popular dish at Yakiniku restaurants. This beef tongue is already peeled, cleaned and trimmed for your convenience. Cut thin for Yakiniku and cut thicker for steak or stewed dishes.
Washugyu are a crossbred of the famous Japanese Black Wagyu and the finest American Black Angus. Washugyu have been raised under strict regulations using proprietary feeding programs. Meat from the top sirloin has a rich beefy flavor. It’s very flavorful and super lean. You don’t want to overcook this cut of meat. Good for Tataki and roast beef.