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British Whole Wagyu Beef Tongue Skin On | ±1.1kg

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Product Description
  • Freedown Hills F1 Wagyu Holstein Cross
  • Reared in Yorkshire England
  • ±1.1kg; £11.81/kg
  • Frozen

Freedown Hills Olive Fed Wagyu Tongue, Skin On 

Our Freedown Hills products are fed for 14 months on grass before being moved onto a grain ration for a further 7 months. For the last four months, a caramelized olive feed is combined with the grain, and it is this that works to develop a unique light umami taste profile. Therefore, if you love beef tongue, there is no better tongue than this one.

Depending on your planned cooking method, removing the skin and further preparation might be required. Marinated or slow-braised beef tongue is a classic Eastern European dish. For Asian style dishes, the tip of the tongue is good for stewing, the middle can be thinly sliced and fried and the end can be steaked.

Tongue meat is high in calories and fatty acids, as well as zinc, iron, choline, and vitamin B12.

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.


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Whole british wagyu beef tongue

  • UK

Nestled in bucolic Yorkshire, the Scurf Dyke Farm is the home to our very own British Freedown Hills F1 Wagyu. Surrounded by rolling hills, verdant pastures, and quaint villages, this region epitomises the charm of the English countryside. The farm lies on the south-eastern border of the Yorkshire Wolds with the North Sea a mere few miles to the east. Its lush fields provide most of the herd’s needs. As the cows are weaned of grass, the farm-grown grains, cereals and maize silage, combined with the locally sourced olive pieces, are introduced to their diet. The end result is an exceptional British beef adorned with remarkable umami undertones and a delicate tenderness.

Customer Reviews

Based on 1 review
Nice tongue

Well packed individually. Good practice. More than 50% of tongue can grill after trimming. A usual one from the market around 1/3 are usable. Nice deal.
I recommended to friends.

Thank you for your kind review! We are glad to hear that you enjoyed our British Whole Wagyu Tongue and found it well packed and of good quality. Great to know that you found the majority of the tongue usable for grilling. We appreciate your recommendation to friends and hope to serve you again soon.