• Raw Wagyu boneless short ribs with 'Tasty Food Affair' branding on a white background.
  • Marbled red meat on a black tray with a white background
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Tasty Food Affair

Heritage Choice Wagyu MS4+ Beef Boneless Short Ribs Shabu Shabu

Heritage Choice Wagyu MS4+ Beef Boneless Short Ribs Shabu Shabu

$20.00 SGD
$20.00 SGD $20.00 SGD
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Product Information

Wagyu boneless short rib sliced for shabu shabu — the most indulgent slice you can drop into a bubbling hotpot. Short rib's combination of meat, fat, and gelatin sliced thin at MS4+ wagyu marbling means every piece cooks in seconds and dissolves on the palate.

Heritage Choice Wagyu is sourced from Australian heritage-breed farms with transparent welfare programmes. The slice that transforms a routine steamboat into a Tokyo-grade hotpot experience.

Pre-sliced and separable while frozen — ready for the pot the moment your broth boils.

Why This Cut?

•      MS4+ wagyu short rib in shabu shabu form — Singapore steamboat redefined

•      Heritage Choice provenance: Australian heritage-breed farms with full traceability

•      Pre-sliced for instant separation in the pot — no waiting, no waste

How To Serve?

•      Submerge in bubbling broth for 8-10 seconds — colour change is your only timer

•      Dip in ponzu with grated daikon, then ssamjang, then sesame sauce — try all three

•      Wrap each cooked slice with rice and shiso leaves for a hotpot ssam bite

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.