• Young Prime Grass Fed Chuck Roll Shabu Shabu
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Young Prime Grass Fed Chuck Roll Shabu Shabu

Young Prime Grass Fed Chuck Roll Shabu Shabu

$12.00 SGD
$12.00 SGD $12.00 SGD
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Product Information

Chuck roll shabu shabu — the chef-favourite premium hotpot slice that delivers steakhouse flavour at family-meal prices.

The chuck roll sits in the shoulder, combining the marbling of premium cuts with the deep beefy flavour that working muscles develop. Young Prime grass-fed under 30 months means tenderness across every slice.

The Singapore steamboat regular's secret: chuck roll shabu shabu tastes like premium cuts but costs less per gram. Pre-sliced, vacuum-sealed, blast-frozen in our facility.

Why This Cut?

•      Deep beefy flavour that beats more expensive cuts at the steamboat table

•      Young Prime grass-fed tenderness without sacrificing chuck's natural marbling

•      The cook's-secret hotpot slice — premium eating, mid-range pricing

How To Serve?

•      10-15 seconds in bubbling broth, dip in your favourite sauce

•      Combine with daikon and shiitake in the pot for a deeper umami broth

•      Roll cooked slices around blanched spring onion for a Beijing-style hotpot bite

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: 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.