Tasty Food Affair
Signature Reserve Wagyu 6/7 Beef Striploin Shabu Shabu
Signature Reserve Wagyu 6/7 Beef Striploin Shabu Shabu
Couldn't load pickup availability
Share
Product Information
Signature Reserve sits at the top of our wagyu range — MS6/7 marbling, the score where the marbling becomes the meat.Striploin sliced for shabu shabu at this grade is what high-end Japanese hotpot restaurants serve as their hero course.
Each slice is more marbling than muscle, dissolving in the broth within 5 seconds and coating the rice you dip alongside it with rendered wagyu fat. This is special-occasion shabu shabu — anniversaries, reunion dinners, or just the night you decide to give the family a wagyu hotpot experience at home.
Why This Cut?
• MS6/7 marbling — the grade where wagyu becomes the headline event, not the accent
• Striploin shabu shabu is the classic Japanese high-end hotpot course
• Special-occasion grade: the slice that turns a steamboat night into an event
How To Serve?
• Bubbling broth, 5-7 seconds, in and out — wagyu at this grade overcooks instantly
• Dip in ponzu only — let the marbling speak, don't drown it in sesame sauce
• End the meal with rice in the broth — wagyu fat-enriched rice is the secret course
Collapsible content
What You're Getting
Weight: 150G
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.