Thick-Cut Beef Tongue Guide

Beef tongue, known as "gyutan" in Japanese cuisine, is a delicacy prized for its tender texture and rich flavor when properly prepared. This guide covers everything you need to know about selecting and cooking thick-cut beef tongue.

What is Thick-Cut Beef Tongue?

Thick-cut beef tongue refers to slices of beef tongue cut approximately 1/4 to 1/2 inch thick, popularized in Japanese yakiniku restaurants. The thickness allows for a perfect balance of crispy exterior and tender, juicy interior when grilled.

Selecting Quality Beef Tongue

• Color: Look for beef tongue with a consistent pink to light red color
• Texture: The meat should be firm to the touch with minimal discoloration
• Preparation: Pre-sliced thick-cut tongue saves preparation time
• Source: Choose tongue from reputable suppliers that follow proper handling procedures

Cooking Methods

Grilling (Recommended)

1. Preheat your grill or griddle to high heat (400-450°F)
2. Lightly season the beef tongue with salt and pepper
3. Grill for 2-3 minutes per side until lightly charred
4. The tongue should be crispy on the outside but still tender inside
5. Serve immediately with lemon juice and scallions

Air Fryer Method

1. Preheat air fryer to 400°F
2. Arrange tongue slices in a single layer
3. Cook for 8-10 minutes, flipping halfway through
4. Check for desired crispiness and adjust time as needed

Serving Suggestions

Beef tongue pairs beautifully with:

• Fresh lemon juice and sea salt
• Scallions and sesame oil
• Spicy miso sauce
• Pickled vegetables
• Steamed rice and kimchi

Storage Tips

Fresh beef tongue should be stored in the refrigerator and used within 2-3 days. For longer storage, freeze in airtight packaging for up to 3 months. Thaw in the refrigerator overnight before cooking.