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Shabu-Shabu

Shabu-shabu cuts are meat sliced 3mm to 4mm thin, thin enough to cook in seconds in a steamboat, hotpot, or on a mookata pan. Freezing is what makes slices this thin possible: the meat is sliced while frozen firm, then packed flat before it can lose shape. This hub covers the beef, pork, and chicken shabu cuts sold in Singapore, what each one is and how it is usually cooked. Look at slice thickness, pack weight, and whether the slices sit separated or frozen into one block, which matters if you only want to thaw half a pack.

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