Tongue - Akaushi Wagyu

Individual Cut

Bones & Offal Primal · Available in Whole Share Only Shares

Tongue

Also known as Lengua

Braised or smoked, then peeled and sliced. The texture is unlike any other cut. Rich, tender, and silky. A revelation for first-timers.

Marbling 3/5

Tender

Rich

Beefy

Fat Content

Find a Cut

Butcher Specs

Avg Weight2-3 lbs

ThicknessN/A

Bone OptionN/A

PackagingVacuum-sealed

Your Share Yield

Whole Share~1 tongue

Half ShareWhole share only

Carcass %Varies (Bones & Offal)

Anatomy

PrimalBones & Offal

LocationHead

MuscleLingual muscle

Perfect For

When to Reach for the Tongue

Lengua Tacos Smoked Tongue Japanese Gyutan Deli Slicing

How to Cook It

Three Ways to Perfection

Akaushi tongue is forgiving thanks to its marbling. These are our recommended methods.

Method 01

Braised for Tacos

Simmer whole with onion, garlic, bay leaves 3 hours. Peel. Dice and sear. Serve in tortillas.

Simmer 3 hours → Peel → Sear

The membrane peels easily when hot.

Method 02

Smoked Tongue

Brine 5 days. Smoke at 225°F to 165°F internal.

Brine 5 days → Smoke 225°F → 165°F

A 5-day commitment with extraordinary results.

Method 03

Grilled Gyutan

Slice 1/4 inch across the grain. Season with salt and lemon. Grill 90 sec per side.

Grill 500°F+ → 90 sec per side

The Japanese preparation. Simple and clean.

The Cut That Converts Skeptics

Tongue intimidates people. But every beef culture prizes it. Braised until tender, peeled, and sliced, it has a texture that is completely unique: silky, dense, and rich. In Mexican cuisine, lengua tacos are the mark of an authentic taqueria. In Japanese, gyutan is premium grilling.