• US Short Ribs Boneless Beef Shabu Shabu
  • Packaged beef short rib shabu shabu in a clear plastic tray with a label on a white background.
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Tasty Food Affair

USA Angus Short Rib Shabu Shabu

USA Angus Short Rib Shabu Shabu

$21.50 SGD
$21.50 SGD $21.50 SGD
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Product Information

USA boneless short rib sliced for shabu shabu — the indulgent middle ground of premium hotpot. Short rib combines meat, fat, and gelatin in a ratio that's almost engineered for thin slicing: it cooks instantly in broth, dissolves on the palate, and adds richness to whatever broth it touches.

USA grain-fed Angus delivers the marbling that makes short rib shabu shabu so satisfying.

Singapore's hotpot-night favourite for cooks who want premium without going all the way to wagyu. Pre-sliced, separable from frozen.

Why This Cut?

•      Short rib's natural meat-to-fat ratio is shabu shabu's sweet spot

•      USA Angus grain-fed marbling — richer than NZ, more accessible than wagyu

•      Singapore hotpot-night favourite: 5-star reviewed, repeat-purchase regular

How To Serve?

•      Submerge 10 seconds in bubbling broth — short rib likes the briefest cook

•      Dip alternately in ponzu and sesame sauce to experience both styles

•      End the meal by dropping rice into the rendered-fat broth for premium congee

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: USA

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.