Gyutan is one of those meats that if thinly sliced, really doesn't matter which cow it comes from. Because your tongue is all muscle, so A5 tongue doesn't have much intramuscular fat either

This means that this cut here is very value for money and it's absolutely delicious if done well. Char lightly on both sides, flipping constantly to ensure it doesn't overcook. There should be a bit of blush and minimal caramelisation. This gives you a chewy crunchy bite that's not inferior to any atas place