Japanse Wagyu A5 Shabu Chuck Eye (10+)

Japanese Wagyu Shabu Shabu is a delicacy made from the meat of Japanese Wagyu cattle. This meat is known for its incredible marbling and delicious taste, and it is considered one of the finest types of beef in the world. The Shabu Shabu style of meat slicing involves cutting the meat into very thin slices, which is ideal for preparing the traditional Japanese hot pot dish of the same name.

Japanese Wagyu Shabu Shabu from the neck, also known as "Shiromotsu Shabu Shabu," comes from the part of the cattle between the head and shoulders. The meat from this area is known for its rich flavor and juiciness. By slicing it properly, the meat can then be used for Shabu Shabu, where each thin slice is briefly cooked in hot broth and then dipped into a delicious sauce.

The result is a taste experience that is both subtle and luxurious, with an unmatched creaminess and flavor that is typical of Japanese Wagyu breeds. The Shabu Shabu experience is not just about the taste of the meat, but also about the interaction between the cooks and the diners, as each slice of meat is quickly prepared and enjoyed, making it a social and convivial dining experience.

It is important to note that Japanese Wagyu Shabu Shabu from the neck is a high-quality and delicate product, and it is often regarded as a luxury ingredient for special occasions or fine dining. The rarity and distinctive taste of this meat make it a sought-after delicacy for gourmets and connoisseurs of high-quality meat products all over the world.