• Beef Ribeye Shabu Shabu
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Beef Ribeye Shabu Shabu

Beef Ribeye Shabu Shabu

$8.00 SGD
$8.00 SGD $8.00 SGD
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Product Information

Ribeye sliced for shabu shabu — the indulgent end of premium hotpot. The ribeye is the most marbled steak cut on the cow, and sliced thin for shabu shabu, that natural marbling renders into the broth within seconds, delivering a buttery, beef-forward richness that leaner hotpot slices can't match.

Each piece cooks in a single dip and melts on the palate. Pre-sliced and separable straight from frozen, ready for the pot the moment your broth boils.

The slice that turns an everyday Singapore steamboat into a premium hotpot night.

Why This Cut?

•      Ribeye is the most marbled steak cut — the richest, most flavourful hotpot slice

•      Natural marbling renders into the broth, enriching every dip and the soup itself

•      Pre-sliced and separable from frozen — instant cooking, no thaw wait, no waste

How To Serve?

•      Submerge in bubbling broth for 8-10 seconds, until the colour just changes

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

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

What You're Getting

Weight: 300G

Packaging: 1 Tray, Vacuum Packed

Product State: Raw & Frozen

Serves: 2 - 3

Shelf Life: Guarantee at least 60 Days upon receiving

Country Of Origin: Brazil

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.