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Beef Karubi Shabu Shabu – Wagyu | Australia | 200g
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Australian Full Blood Wagyu karubi (short rib), MB9/9, hand cut and blast frozen here in Singapore. 200g, sliced thin for shabu shabu. Cut to order rather than imported pre-sliced, so the thickness is set for the pot. Rich marbling that renders in seconds in hot broth.
Description
About this cut:
Wagyu Karubi (short rib), from Australian Full Blood Wagyu cattle graded MB9/9 (the top of the Australian marbling scale). Sliced thin for shabu shabu: swish each slice through hot broth for a few seconds and the fat renders immediately. 200g pack, blast frozen.
Where it comes from:
Australian beef, hand cut in Singapore. for our full supplier list.
How it gets to you:
Hand cut and blast frozen here in Singapore, then delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Bring dashi or your preferred broth to a rolling simmer. Swish each slice through the broth for 5 to 10 seconds until the fat begins to render. Serve immediately with dipping sauce.
Good to know
- Australian Full Blood Wagyu, MB9/9
- Hand cut and blast frozen in Singapore
- 200g per pack; sliced thin for shabu shabu
- Thaw in fridge overnight before cooking
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Beef range.
Frequently asked questions
The Meat Club sells Australian Full Blood Wagyu karubi sliced for shabu shabu, 200g per pack, delivered frozen islandwide. Karubi is the short rib, graded MB9/9 on the Australian marbling scale, which is the top of that scale. Order before 2pm for next-day delivery. Buying three packs saves 5% and five saves 10%.
The beef is Australian Full Blood Wagyu, graded MB9/9, and it is hand cut and blast frozen here in Singapore rather than imported pre-sliced. Cutting locally means the slice thickness is set for hot pot rather than for shipping, and the meat crosses the freezing band once, close to the point of sale. Packs are 200g.
Five to ten seconds per slice. Bring dashi or your chosen broth to a rolling simmer, hold a slice in it and swish until the colour turns and the fat begins to render, then lift it straight out. Wagyu at MB9/9 needs less time than leaner beef because the fat melts almost immediately. Leaving it in turns it tough.
The difference is thickness and destination. Shabu shabu slices are cut thinner because they cook in 5 to 10 seconds in hot broth, while yakiniku slices are a touch thicker so they take direct heat on a grill without disintegrating. The same karubi cut is offered in both formats, each in 200g packs. Putting a shabu slice on a grill usually ends with it stuck to the bars.
Allow 200g to 300g of beef per person where meat is the main event, so one 200g pack each plus a spare for the table. Per 100g this cut carries 17g protein and 22g fat. Add tofu, mushrooms and greens and the same quantity stretches considerably further. The beef is Australian and the slicing is done here in Singapore.
