• New Zealand Grass Fed Striploin Shabu Shabu
  • Striploin Shabu Shabu
1 2

Tasty Food Affair

New Zealand Grass Fed Striploin Shabu Shabu

New Zealand Grass Fed Striploin Shabu Shabu

$11.00 SGD
$11.00 SGD $11.00 SGD
Sale Sold out
Shipping calculated at checkout.
Weight

View full details

Product Information

NZ grass-fed striploin shabu shabu — the everyday premium hotpot cut. Striploin sliced thin gives you a leaner, beefier slice than short rib or shabu shabu cuts with more fat, making this the choice for cooks who want premium steamboat without the heavy marbling of wagyu.

New Zealand grass-fed standards mean hormone-free, antibiotic-free, year-round pasture-raised. Pre-sliced andseparable from frozen for instant cooking.

The reliable, satisfying steamboat slice for Singapore family hotpot nights.

Why This Cut?

•      Leaner premium hotpot slice — beef flavour over fat-driven richness

•      NZ grass-fed: hormone-free, antibiotic-free, year-round pastured

•      Pre-sliced for instant separation — no thaw wait, no fuss

How To Serve?

•      Bubbling broth 10-12 seconds, dip in ponzu, daikon, or sesame sauce

•      Wrap in lettuce with kimchi and rice for a Korean steamboat ssam bite

•      Use cooked slices in next-day rice porridge (congee) for a hotpot leftover upgrade

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: New Zealand

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.