Good Gyutan is MUST for good Yakiniku

At Meat Time, we have a variety of beef tongue options. So, what’s the difference between them?

General idea about tongue:
Beef tongue can be divided into three parts — tip, middle, and bottom. (Actually more, but that’s for the other time…)
The tip is leaner and firmer, while the bottom is more marbled and tender.
(You can also check out our “What Makes Meat Tender” post on our website to learn why this difference happens!)

At Meat Time, we only use the middle and bottom parts — the most flavorful and balanced portions.

Our Gyutan Lineup:
- Thin Cut Beef Tongue: The style most guests are familiar with. You can grill it until it’s crispy, or enjoy it “one-side grilled” for a chewier texture.

- Thick Cut Beef Tongue: A symbol of luxury in Yakiniku culture. We use only the tongue bottom (the most premium part) and score it carefully to make cooking easier and more flavorful.

- Shio Koji Marinated Gyutan Steak: The newest addition to our “Craft Yakiniku” lineup. Pre-marinated and slow-cooked with Shio Koji — all you need to do is grill until crispy and slice into bite-size pieces.

- Gyutan Shabu Shabu: Available only during our Nabe Day! Sliced paper-thin parallel to the grain (a unique technique) to create a delicate texture when cooked shabu-shabu style.

We believe that beef tongue quality is one of the most important ways to tell if a Yakiniku place is truly good — especially in Japan.

Come taste the difference and find your favorite style of Gyutan at Meat Time.