What cut of meat is used to make shabu shabu?

Question

I'd like to explain to a butcher what cut of meat is required to make shabu shabu. Can anyone help me?

Answer 1

Very high fat, thoroughly marbled ribeye is a good start, but there's a fair amount of variation. The extremely thin slices are also not something that every butcher is accustomed to producing, but that should get you to the right beginning.

Answer 2

Nearly any cut of meat will work, just adjust cooking time in stock (seconds to minutes)

The common cuts of beef are sirloin, topside, shank. Any meat with a decent fat content will do. Cut as thin as you dare. Chicken needs to be about 5 mm thick to hold together. Fish slices depend on fish variety

For beef, about one hour per 500 g (pound) in a domestic freezer is all you need to be able to slice it thinly

Answer 3

Korean markets sell thinly sliced ribeye. Japanese markets sell thin cut meat for sukiyaki which you might be able to use.

Answer 4

My local super market (Big Y and Stop and Shop) sell shaved meat for Philly cheesesteaks and they’re fatty enough and super thin.

Answer 5

Never never take topside or shank for Shabu shabu. Its disaster. Marbled Ribeye is the right part for shabu shabu.