Shabu-Shabu is one of those things we adore, the swish of beef in a steaming hot broth, it takes seconds to cook and you have two choices of ponzu or a seasame and onion sauce as a second choice.

Usually there are three choices: standard, A5 and Matsuzaka beef. In many ways the choice is personal and most consider the standard beef as good enough. I too believe that’s true however the idea of Matsuzaka gyu’s marbling is much more appealing once you accept the fatty content.

https://mesubim.com/2017/09/01/wagyu-steak-tokyo/

Don’t forget there are numerous claims that the fat structure of japanese gyu is not nearly as deadly as the fat’s in Japanese gyu: https://mesubim.com/2017/09/01/wagyu-steak-tokyo/