• Australia Wagyu MS4 Shabu Shabu
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Tasty Food Affair

Heritage Choice Wagyu Beef MS4+ Shabu Shabu

Heritage Choice Wagyu Beef MS4+ Shabu Shabu

$13.60 SGD
$16.00 SGD $13.60 SGD
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Product Information

Australian wagyu MS4 sliced for shabu shabu — the cut that turns a routine steamboat into a wagyu hotpot.

At MS4 marbling, each slice dissolves in bubbling broth within seconds, the fat rendering into the soup and coating the rice you dip alongside it. Australian wagyu pairs Japanese wagyu genetics with Australia's finishing systems for accessible, consistent marbling.

Pre-sliced and separable from frozen, ready for the pot the moment your broth boils. The accessible wagyu upgrade for Singapore family steamboat nights.

Why This Cut?

•      MS4 wagyu marbling in shabu shabu form — an accessible wagyu hotpot upgrade

•      Australian wagyu: Japanese genetics, Australian finishing, consistent quality

•      Pre-sliced — instant cooking, no waste

How To Serve?

•      Bubbling broth, 6-8 seconds, in and out — wagyu overcooks fast at this grade

•      Dip in ponzu with grated daikon to cut the richness, or sesame sauce to amplify it

•      End the meal with rice in the wagyu-enriched broth for the secret final course

What You're Getting

Weight: 200G

Packaging: 1 Tray, Vacuum Packed

Product State: Raw & Frozen

Serves: 1 - 2

Shelf Life: Guarantee at least 60 Days upon receiving

Country Of Origin: Australia

Cooking Methods

Shabu Shabu:
Take a single slice of beef with your chopsticks.
Submerge it into the broth and gently wave it back and forth through the liquid.

Fast Stir-Fry (Pan-Sear):
Because the meat is so thin, you can flash-fry it in a wok or skillet for a quick, savory dish.
Heat a skillet over high heat with a splash of oil.

Pro-Tips for Perfect Shabu Shabu

  • Cook Vegetables First: Add your cabbage, mushrooms, tofu, and carrots to the broth ahead of time. They take longer to cook and will naturally flavor the broth before you start dipping your beef.
  • Skim the Foam: As you cook the beef, you’ll notice a gray foam (scum) floating to the top of the broth. Use a fine-mesh skimmer to scoop this out periodically to keep your soup clean and sweet.
  • Sauce is Mandatory: Traditional Shabu Shabu meat is unmarinated. The flavor comes from dipping the freshly cooked, hot meat directly into Ponzu (citrus soy sauce) for a bright, clean bite, or Goma-tare (creamy sesame sauce) which pairs beautifully with rich, fatty beef.

Storage Method

Keep Frozen below -18°C

Delivery Method

Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.