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{"id":4706973712458,"title":"Beef Tongue 900g US Beef","handle":"beef-tongue-900g-us-beef","description":"\u003cp\u003eA delicacy that is gaining popularity, our beef tongue is a wonderfully tender and flavorful treat. Preparation is easy, just simmer the tongue until tender and then shred or slice to enjoy. \u003cspan\u003eit tastes similar to other cuts of red meat like lamb shank, filet mignon, or flank steak, but is fatter and milder.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e4 REASONS TO ADD BEEF TONGUE TO YOUR KITCHEN REPERTOIRE\u003c\/h3\u003e\n\u003col data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp\u003eIt’s a good value. Our tongues average 900g - good for at 1-2 meals.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIt’s so easy to prepare. You only need 5 minutes to prep it. That’s all.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIt stays good in the fridge for a week, so you can use the leftovers to cook other cool things.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIt’s among the tastiest cuts. The science behind this – beef tongue has a very good ratio of protein to fat (Its fat content per ounce is double the amount found in beef brisket and one third that in foie gras). You will render some extra fat after boiling it, and even more after searing. 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Preparation is easy, just simmer the tongue until tender and then shred or slice to enjoy. \u003cspan\u003eit tastes similar to other cuts of red meat like lamb shank, filet mignon, or flank steak, but is fatter and milder.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e4 REASONS TO ADD BEEF TONGUE TO YOUR KITCHEN REPERTOIRE\u003c\/h3\u003e\n\u003col data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp\u003eIt’s a good value. Our tongues average 900g - good for at 1-2 meals.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIt’s so easy to prepare. You only need 5 minutes to prep it. That’s all.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIt stays good in the fridge for a week, so you can use the leftovers to cook other cool things.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIt’s among the tastiest cuts. The science behind this – beef tongue has a very good ratio of protein to fat (Its fat content per ounce is double the amount found in beef brisket and one third that in foie gras). You will render some extra fat after boiling it, and even more after searing. In the end, you can get a very crispy crust and melt-in-your-mouth texture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"color: #1f9600;\"\u003e\u003ca href=\"https:\/\/www.wholemeat.jp\/blogs\/recipe\/beef-tongue-with-green-peas\" title=\"Beef Tongue and green peas | heavenly tender meat\" style=\"color: #1f9600;\"\u003eCheck our Beef Tongue and green peas recipe\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"500\" height=\"300\" src=\"https:\/\/www.youtube.com\/embed\/Q6CF9XczV7w\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e"}

Beef Tongue 900g US Beef

Product Description
Maximum quantity available reached.

A delicacy that is gaining popularity, our beef tongue is a wonderfully tender and flavorful treat. Preparation is easy, just simmer the tongue until tender and then shred or slice to enjoy. it tastes similar to other cuts of red meat like lamb shank, filet mignon, or flank steak, but is fatter and milder.

4 REASONS TO ADD BEEF TONGUE TO YOUR KITCHEN REPERTOIRE

  1. It’s a good value. Our tongues average 900g - good for at 1-2 meals.

  2. It’s so easy to prepare. You only need 5 minutes to prep it. That’s all.

  3. It stays good in the fridge for a week, so you can use the leftovers to cook other cool things.

  4. It’s among the tastiest cuts. The science behind this – beef tongue has a very good ratio of protein to fat (Its fat content per ounce is double the amount found in beef brisket and one third that in foie gras). You will render some extra fat after boiling it, and even more after searing. In the end, you can get a very crispy crust and melt-in-your-mouth texture.

Check our Beef Tongue and green peas recipe

Shipping

Question: How much shipping fee do you charge?
Answer: Shipping fees are 880 Yen, except for Okinawa, Kyushu, and Hokkaido (1200 Yen). If your order exceeds 10,000 Yen, shipping will be free.

Question: Can I request a specific date for my delivery?
Answer: Yes, it is possible. You can enter your desired delivery date and time in the field ORDER NOTES in your cart before placing your order. The following time slots are available:

  • Before Noon 
  • 2pm - 4pm 
  • 4pm - 6pm
  • 6pm - 8pm
  • 7pm - 9pm

Please do not schedule your order for more than 30 days in the future.

Question: How long does it take for my order to arrive? 
Answer: If we receive your order until 1 pm, it will normally be shipped the same day. Orders placed after 1 pm will be shipped the next business day. If we receive your order on Friday evening, we will ship the next Monday if there is no public holiday. Shipping usually takes 1 to 3 business days, but this also depends on the conditions of the shipping company (there might be delays especially around New Year and Obon) and where in Japan you are located.

Question: How do you ship my order?
Answer: All orders are shipped with Yamato/Kuroneko Cool Ta-Q-Bin to guarantee a continuous cooling chain. So your products will arrive at the same temperature as we send it out!

Payment

Question: Which payment methods are available? 
Answer: You can pay by credit card, Amazon Pay, convenience store payment (extra fees will occur), cash on delivery (via Yamato) and NP Later Pay. If you choose cash on delivery, an additional fee has to be paid. 

The following credit cards can be used:
MASTERCARD - VISA - AMERICAN EXPRESS

Wholesale Customers 

If you own a restaurant or hotel in Japan and you are interested in buying our products, feel free to contact us. Please provide the following information:

  • Your name
  • Your company's name 
  • Email address or telephone number 
  • Desired products and quantity

Thawing

Thawing takes some time, so plan ahead. There are two main methods: thawing in the refrigerator or thawing in ice water. 

In the refrigerator: This method is convenient and safe but takes some time. The golden rule is 24 hours for 5 pounds of meat, but this also depends on the temperature of your fridge. Just place your meat into your refrigerator and wait until it is thawed.

In ice water: This method is faster, but also more work. Take an adequately big container (bowl, small bucket) and fill it with water, then add ice cubes. The meat has to be placed in a waterproof bag to avoid contamination, before submerging it into the ice water. Thawing takes approximately 3 hours for 1 kg of meat when using this method. 

Refreezing

Refreezing already thawed meat should be avoided, if possible. If you need to refreeze your meat, we recommend to cook it beforehand.

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