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Carefully Trimmed & Cleaned: Expertly deskinned, with excess fat and impurities removed, leaving only the most refined, tender, and flavorful tongue core.
Crisp & Juicy Texture: Thick, tender meat with balanced marbling, offering a distinctively springy texture and rich beef flavor.
Individually Vacuum-Packed: Sealed for freshness, allowing you to thaw only what you need—convenient and hygienic.
Versatile Cooking: Perfect for thick-cut Yakiniku (Japanese BBQ), pan-seared steak, skewers, or thin slices for hot pot.
Every ox tongue core undergoes a meticulous process:
Strict Deskinning & Defatting: Only the innermost, most premium, and tender core is reserved.
Precision Trimming: Master butchers skillfully remove all unwanted tissue to guarantee perfection in every bite.
Vacuum Sealed: Instantly locked in for peak freshness.
Brazilian Ox Tongue Core balances rich beef flavor with a tender yet delightfully crisp bite. Whether thick-cut for pan-searing or grilling to savor its natural juices, or thinly sliced for hot pot and skewers, it delivers an exceptional dining experience!
Storage: Keep frozen at -18°C or below.
Defrosting: Move from the freezer to the refrigerator (0–4°C) 12–24 hours before cooking for slow thawing. This best preserves its natural moisture and flavor.
Caution: Consume promptly after thawing. Do not refreeze once thawed to maintain quality.
Japanese Thick-Cut Yakiniku / Pan-Seared: Cut into 0.5–1 cm thick slices and score with a crosshatch pattern. Sear quickly over high heat until both sides are golden brown (around medium-well). Garnish with sea salt, cracked black pepper, and chopped scallions.
Rich Stew / Curry: Cut into large chunks and slow-cook with red wine or Japanese curry until melt-in-your-mouth tender.