Beef Tongue | Australian Grass Fed | Swiss Cut | 1kg

Quality: HonestAbove = Omakase

This is not supermarket beef tongue.

Our Beef Tongue Swiss Cut is Australian Angus, restaurant-grade, fully trimmed and pre-cut so you can skip all the hard work and go straight to cooking and enjoying.

What makes this tongue so special?

• Swiss Cut – fully prepared for you

  Each piece is a prepared beef tongue that has had the outer skin, hyoid bones, glands, and excess muscle carefully removed.

  You get only the clean, tender, premium part of the tongue – no tough bits, no waste at home.

• Pre-cut, ready to cook

  The tongue is professionally sliced to an even thickness, so it cooks quickly and evenly in the pan or on the grill.

  Just season and cook – no trimming, no peeling, no knives, no mess.

• Premium Angus flavour

  Using Australian Angus beef gives a rich, buttery beef flavour with a satisfying bite.

  When seared properly, the outside crisps up while the inside stays juicy – seriously addictive, perfect with just salt and pepper.

• Rare, restaurant-only cut

  Swiss-cut tongue is usually kept for Japanese yakiniku, omakase counters, or high-end steakhouses.

  It’s hard to find in regular retail, and almost never in a fully trimmed, ready-to-cook 1kg pack like this.

What we remove

• Outer skin and root – the tough outer layer and base of the tongue are removed.

• Hyoid bones – the U-shaped bones at the base are taken out.

• Glands & excess muscle – any glands and unnecessary muscle tissue are trimmed away.

Benefits of the Swiss Cut

• Cleanliness & convenience – all the “hard parts” are already removed.

• Better eating quality – you’re paying only for the tender, enjoyable portion, not for trimming waste.

• Consistent cooking – pre-cut pieces mean even browning and perfect texture every time.

How to enjoy

• Quick pan-sear with salt, pepper, and lemon

• Japanese-style yakiniku on a hot grill

• Sliced into tacos, rice bowls, or donburi

• Butter-garlic stir-fry for a rich, crispy finish

Once you try properly trimmed Angus beef tongue like this, it’s very hard to go back to normal beef cuts.