Australian Wagyu cattle are bred to produce fat that is substantially lower in saturated fats than other beef, and is considered a super premium beef not only because of its generous marbling, but because of its fat quality.
Australian Wagyu cattle are grain fed for the last 300–500 days of production. The result is a mild flavored beef with a rich unctuousness.
Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef used made of the tongue of a cow.
Meat from the tongue is prized for its tenderness and a rich flavor similar to pot roast or brisket.
Thin cut is perfect for hot pot like Japanese shabu-shabu or sukiyaki, Korean Jeongol. Tender and beefy.
Usually beef for hotpot is sliced to 2-3mm (1/8 inch) thick, thinner than grilling slice.
Australia is one of the biggest producers of Wagyu beef in the world, and uses its own grading scale, the AUS-MEAT marbling system.
This scale goes from 0 (no marbling) to 9+ (extraordinary amounts of marbling), the latter one being the highest grade.
The Australian Wagyu grading scores are identical to the Japanese BMS scale, meaning an Australian Wagyu BMS 5 is the same as a Japanese Wagyu BMS 5.
However, the Australian scale tops out at grade 9, and everything above it (scores 10, 11, and 12), are graded 9+.